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lamb fillet with tzatziki

How to Cook Lamb Neck Fillet with Tzatziki

  • 10 mins
  • medium
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • THE LAMB
  • 1 x 1KG Heritage Breed Lamb Neck Fillet
  • Olive Oil
  • Splash of White Wine
  • Pinch of Paprika
  • THE TZATZIKI
  • 200g Greek Yoghurt
  • 1 tsp. Icing Sugar
  • Juice And Zest 1 Lemon
  • 2 Cloves Garlic Crushed
  • 1 Bunch Mint Leaves Picked
  • Cucumber (Peeled & Diced) Salted, Rinsed And Gently Squeezed Dry
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Introduction

Lamb Neck Fillet is traditionally a butcher's cut, ordinarily reserved for the butcher's own pot. It promises unctuous eating with the ample marbling making it sweet and tender. Paired with tzatziki, it's a fresh and delicious dish.

Method

Lamb Neck Fillet Method

  1. Marinade lamb in olive oil, garlic, splash of white wine & paprika overnight
  2. Griddle over high heat forming a rich, charred crust, 8 to 10 minutes
  3. Make tzatziki whilst the lamb rests in a warm place
  4. Slice lamb through grain, serve with tzatziki, lemon & cous cous salad

Tzatziki Method

  1. Flavour yoghurt with all ingredients except mint & cucumber, this can be done in advance
  2. Fold through cucumber and fresh sliced mint before serving

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