5 Delicious Neck Fillet Of Lamb Recipes You Have To Try

Here are five delectable ways to prepare neck fillet of lamb, showcasing its tender texture and rich flavor:

Grilled Lamb Neck Fillet with Mint Pesto 🍖🌱

Lamb and mint are a match made in heaven, and this recipe highlights that pairing beautifully.

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Grilled Lamb Neck Fillet with Mint Pesto" alt="Grilled Lamb Neck Fillet with Mint Pesto"> </div>

Ingredients:

• 1kg lamb neck fillet
• Salt and pepper to taste
• Olive oil
• For the Mint Pesto:
  • 2 cups fresh mint leaves
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Salt to taste

Instructions:

1. Marinate: Season the lamb fillet with salt, pepper, and a drizzle of olive oil. Let it sit for at least an hour.
2. Pesto Preparation: Combine mint, pine nuts, garlic, Parmesan, and salt in a food processor. Blend while slowly adding olive oil until you get a smooth paste.
3. Grill: Preheat your grill to high heat. Grill the lamb, turning occasionally until it reaches your desired doneness - about 3-4 minutes per side for medium.
4. Serve: Rest the lamb for a few minutes, then slice it thickly and serve with a dollop of mint pesto on top or on the side.

<p class="pro-note">👨‍🍳 Note: The pesto can be made a day ahead to save time on the day of cooking.</p>

Slow-Cooked Lamb Neck Stew with Root Vegetables 🍲🌿

A hearty stew that lets the flavors meld together over low heat, perfect for cold days.

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Slow-Cooked Lamb Neck Stew with Root Vegetables" alt="Slow-Cooked Lamb Neck Stew with Root Vegetables"> </div>

Ingredients:

• 1kg lamb neck fillet, cut into chunks
• 2 onions, chopped
• 2 cloves garlic, minced
• 3 carrots, chopped
• 3 parsnips, chopped
• 2 potatoes, peeled and cubed
• 1 turnip, peeled and cubed
• 2 cups beef or lamb stock
• 1 cup red wine
• Thyme, rosemary, salt, and pepper

Instructions:

1. Brown the Lamb: In a large pot, brown the lamb pieces in some oil. Remove and set aside.
2. Sauté Vegetables: In the same pot, sauté onions and garlic until soft. Add the other vegetables, stirring to coat in the oil.
3. Add Liquids and Herbs: Pour in the stock and wine. Add the herbs, salt, and pepper. Return the lamb to the pot.
4. Cook: Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours or until the lamb is tender.
5. Serve: Adjust seasoning if necessary and serve hot with crusty bread.

<p class="pro-note">🥕 Note: Root vegetables can be swapped based on seasonal availability or preference.</p>

Lamb Neck Fillet with Rosemary and Garlic 🍗🌿

This recipe leverages the natural flavors of rosemary and garlic to complement the succulent lamb.

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Lamb Neck Fillet with Rosemary and Garlic" alt="Lamb Neck Fillet with Rosemary and Garlic"> </div>

Ingredients:

• 1kg lamb neck fillet
• 3-4 sprigs fresh rosemary
• 4 cloves garlic, thinly sliced
• Olive oil
• Salt and pepper

Instructions:

1. Prepare the Lamb: Make small slits in the lamb and insert slices of garlic. Season the entire fillet with salt, pepper, and rosemary.
2. Sear: In a skillet, heat olive oil and sear the lamb until browned on all sides.
3. Roast: Preheat your oven to 180°C (350°F). Place the lamb in a roasting dish, cover loosely with foil, and roast for about 45 minutes or until the internal temperature reaches 60°C (140°F) for medium-rare.
4. Rest and Serve: Allow the meat to rest before slicing to retain its juices. Serve with a side of roasted vegetables or mashed potatoes.

Spicy Moroccan Lamb Tagine 🍲🌶️

This dish introduces a mix of spices and dried fruits, typical of North African cuisine.

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Spicy Moroccan Lamb Tagine" alt="Spicy Moroccan Lamb Tagine"> </div>

Ingredients:

• 1kg lamb neck fillet, diced
• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 cup dried apricots or prunes, halved
• 400g canned tomatoes
• 400ml chicken or lamb stock
• Fresh cilantro
• Olive oil
• Salt and pepper

Instructions:

1. Brown the Meat: Heat oil in a tagine or heavy-based pan. Brown the lamb in batches and set aside.
2. Cook Aromatics: Add onions to the pan, cook until golden. Add garlic and spices, stir until fragrant.
3. Combine and Cook: Return lamb to the pan along with tomatoes, stock, dried fruits, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours or until lamb is tender.
4. Garnish: Sprinkle with fresh cilantro before serving. This dish pairs well with couscous or flatbread.

Pan-Seared Lamb Neck Fillet with Red Wine Jus 🍷🥩

A quick yet elegant dish that brings out the succulent texture of the lamb with a rich, reduced wine sauce.

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Pan-Seared Lamb Neck Fillet with Red Wine Jus" alt="Pan-Seared Lamb Neck Fillet with Red Wine Jus"> </div>

Ingredients:

• 1kg lamb neck fillet
• Salt and pepper
• 1 tbsp butter
• 2 shallots, finely chopped
• 1 cup red wine
• 1 cup beef stock
• 1 tbsp honey
• Fresh thyme

Instructions:

1. Season and Sear: Season the lamb with salt and pepper. Sear in a hot pan with butter until nicely browned on all sides. Set aside.
2. Prepare the Jus: In the same pan, sauté shallots until soft. Add wine to deglaze, reducing it by half. Then add stock, honey, and thyme, and simmer until the sauce thickens.
3. Finish the Lamb: Return the lamb to the pan, coating it in the jus, and cook for a couple of minutes to warm through.
4. Serve: Slice the lamb and drizzle with the sauce. Serve with roasted or mashed potatoes, or a fresh salad.

<div class="faq-section"> <div class="faq-container"> <div class="faq-item"> <div class="faq-question"> <h3>Why choose lamb neck fillet over other cuts?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Lamb neck fillet is incredibly tender, juicy, and full of flavor due to the high amount of fat marbling. It's often less expensive than more popular cuts but can be just as delicious when cooked properly.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>How long should I cook lamb neck fillet?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>The cooking time depends on the method and desired doneness. For grilling or searing, aim for about 3-5 minutes per side for medium-rare to medium. For slow cooking like in a stew or tagine, allow 2-3 hours until tender.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Can lamb neck fillet be cooked rare?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Yes, lamb neck fillet can be cooked rare to medium-rare, providing a tender and juicy texture. Ensure the internal temperature reaches at least 55°C (131°F) for rare.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>What are some good side dishes to serve with lamb neck fillet?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Potatoes in any form like mash, roasted, or boulangère go wonderfully with lamb. Also consider grilled or roasted vegetables, couscous, or a light salad to balance the richness of the lamb.</p> </div> </div> </div> </div>