Ingredients
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1 lb. 5-oz. (2–3) (600 g) Lamb
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3 large Garlic
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1½ tbsp smoked Paprika
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1 tbsp runny Honey
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1 tsp dried Marjoram
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1 tsp Tapenade
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4 tbsp extra virgin Olive Oil
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½ freshly squeezed Lemon Juice
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2 red Romano Red Romano Peppers
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2 Red Chillies
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3 sprigs fresh Rosemary
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Sea Salt
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freshly ground Black Pepper
Directions
To solve your midweek meal conundrum, here is a tasty, healthy take on roast lamb. Lamb neck cooks quickly and you can make the grain bowls in advance.
Steps
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1
Done
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Preheat the oven to 220°C (425°F) Gas 7. |
|
2
Done
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Rub the lamb neck fillets with the garlic paste, paprika, honey, marjoram, tapenade, 3 tbsp of the oil and some black pepper. |
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3
Done
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Heat an ovenproof frying pan/skillet or griddle pan/grill pan over a high heat and, when it is hot, pour in the remaining 1 tbsp oil. Sear the lamb fillets on all sides for about 4 minutes. |
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4
Done
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Remove the pan from the heat and squeeze over the lemon juice. Add the peppers, chillies/chiles and rosemary to the pan. Roast in the preheated oven for 15 minutes, then cover with foil and rest for 5 minutes. The lamb should still be slightly pink inside. |
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5
Done
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Slice the neck fillets into thin rounds and divide between the Herby Grain Bowls. Top with the Charred Tomato Yogurt Dressing and serve. |
