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Ingredients
Makes 4 servings
- For the marinade
- 3 tbsp extra virgin olive oil
- leaves of 1 fresh rosemary sprig
- 3 garlic cloves, bashed
- 1 tsp ground coriander
- 450g lamb neck fillets, trimmed
- For the dressing
- 40g tahini
- Pinch of caster sugar
- 1 ½ tbsp lemon juice
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds, toasted
Preparation
1. In a bowl, mix the marinade ingredients and some pepper. Add the lamb and marinate in the fridge for 4 hours.
2. Preheat the oven to 200 degrees C.
3. Heat a frying pan until very hot, remove the lamb from the marinade, season with sea salt and then sear all over for 5-6 minutes until browned.
4. Transfer to a roasting tin and cook for 10 minutes. Leave to rest somewhere warm.
5. For the dressing, whisk all the ingredients together until smooth with the consistency of double cream. Season to taste.
6. Slice the lamb and divide between the plates. Drizzle over the tahini dressing and serve with a couscous salad using feta, mixed fresh herbs, chopped tomatoes and cucumber.
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Comments
That looks aces. We currently have tahini too, for some reason or other. Will try.
I cooked it tonight using lean diced lamb and it worked v nicely - neck fillet can be a bit fatty, and when you're only searing it, it makes it a bit too chewy.
Noted!
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