19 April 2024

Lamb neck fillet souvlaki

Ingredients

(Serves 2-3)

1 Welbeck lamb neck fillet (approx 350g-400g)
50ml olive oil (plus 1 tbsp for frying)
1 large garlic clove crushed
Juice of half a lemon
½ tsp Greek oregano
2 sprigs of thyme finely chopped
¼ tsp sweet smoked paprika
¼ tsp ground cumin
Salt and pepper for seasoning to your taste

Method

Add all the ingredients into a large bowl and rub all over the lamb to ensure the lamb neck is well coated.
Cover and leave to marinade for 1- 2 hours.
Preheat a frying pan and sear the lamb over medium-high heat for 2- 3 minutes on each side.
Once sealed, place in a preheated oven at 180oc (fan 170oc) for around 7-10 minutes or until the internal temperature is 58-60oc (you can check with a meat thermometer or a probe).
Allow to rest under foil for at least 5 minutes before slicing.
To serve, slice thinly and serve with flatbread, hummus and a dressed salad