Nigella Lawson’s Lamb Neck Fillet is made with lamb neck fillets, red peppercorns, fresh rosemary, garlic, new potatoes, onion, sherry, stock, olive oil, and optional cream. This delicious lamb neck fillet recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 2 people.
🧡 Why You’ll Love Lamb Neck Fillet Recipe
- Tender Lamb: The slow roasting makes the lamb neck fillets incredibly tender and flavorful, perfect for a comforting meal.
- Simple Ingredients: With just a few basic ingredients like rosemary, garlic, and potatoes, this recipe is straightforward yet delicious.
- Hearty Dish: The combination of lamb, potatoes, and onion creates a filling and satisfying meal that’s perfect for a cozy dinner.
- Rich Sauce: The option to finish the sauce with cream or thickening agents adds a luxurious touch to the dish, enhancing its flavor.
- Easy Prep: Marinating the lamb and then roasting it with vegetables requires minimal effort, making it an easy dish to prepare for a special occasion.
🥩 Nigella Lamb Neck Fillet Ingredients
- 350 grams lamb neck fillets
- 1 tablespoon red peppercorns (or any peppercorns you have)
- 1 tablespoon fresh rosemary
- 4 fat cloves garlic
- 8 new potatoes (or regular potatoes, cut into cubes)
- 1 onion (peeled and halved, with stalk bit left on)
- 1 splash of sherry, brandy, or wine
- ½ litre stock (chicken, beef, or vegetable)
- 1 tablespoon olive oil
- Arrowroot or cornflour (to thicken the sauce, to taste)
- Cream (optional, to finish the sauce)
🍲 How To Make Nigella Lamb Neck Fillet
- Prepare the Lamb: Crush the peppercorns, rosemary, and one garlic clove with a pinch of salt using a pestle and mortar or the side of a large knife. Mix in a little olive oil to make a paste. Rub this paste all over the lamb fillets. Allow it to marinate for at least 30 minutes, or overnight if possible.
- Preheat the Oven: Set your oven to 150°C (300°F) or Gas Mark 2.
- Brown the Lamb: Heat the remaining olive oil in a heavy pan that can go from the hob to the oven. Brown the lamb fillets on all sides.
- Add Vegetables: Add the whole remaining garlic cloves (still in their skins), potatoes, and the halved onion to the pan. Toss everything in the juices and fat for a couple of minutes.
- Deglaze and Roast: Pour in your choice of alcohol and let it reduce briefly. Add the stock and let it bubble. Transfer the pan to the oven.
- Cook: Roast for 30 minutes, then check the dish. Squeeze the garlic out of its skin into the juices. If needed, return to the oven for another 30 minutes or until the potatoes are tender and the lamb is cooked through.
- Rest and Finish: Remove the lamb, potatoes, and onion from the pan and keep warm. On the hob, thicken the sauce to your liking with arrowroot or cornflour. If desired, add a splash of cream for extra richness.
- Serve: Enjoy your tender lamb neck fillet with the flavorful sauce and roasted vegetables.
💭 Recipe Tips
- Marinate Overnight: Marinate the lamb fillets overnight for deeper flavor.
- Use a Heavy Pan: A heavy, oven-safe pan helps cook the lamb evenly and adds flavor.
- Check Doneness: Make sure the lamb is tender by shredding it with a fork.
- Squeeze Garlic: After roasting, squeeze garlic cloves into the sauce for a sweeter taste.
- Adjust Sauce Thickness: If the sauce is too thin, thicken it with arrowroot or cornflour, and add cream for extra richness.
🎚 How To Store Leftovers Lamb Neck Fillet?
- Refrigerate: Cool leftovers lamb neck fillet to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftovers lamb neck fillet in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge for 24 hours before reheating.
🥵 How To Reheat Leftovers Lamb Neck Fillet?
- In The Oven: Preheat to 350°F. Cover leftovers lamb neck fillet and heat in the oven for about 20 minutes.
- In The Microwave: Heat leftovers lamb neck fillet in a microwave-safe dish on medium for 3-4 minutes, stirring halfway through.
- On the Stove: Heat leftovers lamb neck fillet in a pan over medium heat with a splash of water or stock for 5 minutes, stirring occasionally.
🥔 What To Serve With Lamb Neck Fillet?
This hearty lamb neck fillet pairs well with roasted vegetables, garlic bread, mashed potatoes, or a fresh green salad. It also can be served alongside steamed broccoli, sautéed spinach, rice pilaf, or a simple couscous for a delicious dinner.
FAQ’S:
How Can I Prevent The Potatoes From Becoming Mushy?
To avoid mushy potatoes, use new potatoes or cut them into larger chunks. Ensure they are not overcooked and check their doneness by poking with a fork.
What Should I Do If I Don’t Have Arrowroot Or Cornflour To Thicken The Sauce?
If you don’t have arrowroot or cornflour, you can use a bit of all-purpose flour as a substitute. Mix it with a small amount of water before adding it to the sauce to avoid lumps.
How Long Should I Let The Lamb Rest After Cooking?
Allow the lamb to rest for about 10 minutes after cooking. This helps redistribute the juices and makes the meat more tender.
How Do I Prevent The Lamb From Drying Out While Cooking?
Ensure the lamb is well-basted with the cooking juices. Adding a splash of liquid (like stock or wine) to the pan can help keep the meat moist.
Nigella Lamb Neck Fillet Nutrition Facts
Serving Size: 1 serving
- Calories: 400
- Total Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 350mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 30g
More Nigella Recipe:
- Nigella Ginger Ham
- Nigella Venison Casserole
- Nigella Meatloaf Recipe
- Nigella Lamb Ribs Recipe
- Nigella Butterflied Lamb Recipe
Nigella Lamb Neck Fillet Recipe
Description
Nigella Lawson’s Lamb Neck Fillet is made with lamb neck fillets, red peppercorns, fresh rosemary, garlic, new potatoes, onion, sherry, stock, olive oil, and optional cream. This delicious lamb neck fillet recipe creates a hearty dinner that takes about 1 hour and 25 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare the Lamb: Crush the peppercorns, rosemary, and one garlic clove with a pinch of salt using a pestle and mortar or the side of a large knife. Mix in a little olive oil to make a paste. Rub this paste all over the lamb fillets. Allow it to marinate for at least 30 minutes, or overnight if possible.
- Preheat the Oven: Set your oven to 150°C (300°F) or Gas Mark 2.
- Brown the Lamb: Heat the remaining olive oil in a heavy pan that can go from the hob to the oven. Brown the lamb fillets on all sides.
- Add Vegetables: Add the whole remaining garlic cloves (still in their skins), potatoes, and the halved onion to the pan. Toss everything in the juices and fat for a couple of minutes.
- Deglaze and Roast: Pour in your choice of alcohol and let it reduce briefly. Add the stock and let it bubble. Transfer the pan to the oven.
- Cook: Roast for 30 minutes, then check the dish. Squeeze the garlic out of its skin into the juices. If needed, return to the oven for another 30 minutes or until the potatoes are tender and the lamb is cooked through.
- Rest and Finish: Remove the lamb, potatoes, and onion from the pan and keep warm. On the hob, thicken the sauce to your liking with arrowroot or cornflour. If desired, add a splash of cream for extra richness.
- Serve: Enjoy your tender lamb neck fillet with the flavorful sauce and roasted vegetables.
Notes
- Marinate Overnight: Marinate the lamb fillets overnight for deeper flavor.
- Use a Heavy Pan: A heavy, oven-safe pan helps cook the lamb evenly and adds flavor.
- Check Doneness: Make sure the lamb is tender by shredding it with a fork.
- Squeeze Garlic: After roasting, squeeze garlic cloves into the sauce for a sweeter taste.
- Adjust Sauce Thickness: If the sauce is too thin, thicken it with arrowroot or cornflour, and add cream for extra richness.
Nigella Lamb Neck Fillet Recipe