“Put Your [Lamb’s] Neck on the [Griddle Pan] Line[s]”
Idly over Easter weekend with my Sister I watched an episode of the Fabulous Baker Brothers. I’m not really sure what I think of it as a cooking show – its a bit stylised with lots of flashing camera angles – but all credit for the inspiration it gave me to cook up this recipe…
The boys were cooking up lamb neck fillet on a griddle pan. I have always cooked this cut of lamb, long and slow in the slow cooker, and really enjoyed it that way so I was intrigued as to how it would taste cooked in just 8 minutes. The marinade for this lamb is a delicious mix of spices and I do love a spicy marinade – especially one that includes my favourite cumin, and the wonder naturopathic spice turmeric. I did however use some artistic licence and amend their recipe to suit my cupboard stores.
You could serve this up neatly on a plate – but it looks equally impressive served platter (aka Jamie Oliver style) as a dish between friends.
The end result was delicious and paired up brilliantly with my spiced fermented carrot salad experiment.
Adapted from The Fabulous Baker Brothers
Ingredients (serves 4)
- Marinade: tsp turmeric, tsp ground cumin, tsp coriander seeds, pinch chilli flakes, 2cm fresh garlic finely diced, good pinch of salt and pepper. 2 Tablespoons of garlic infused olive oil (or 2 T oil and add a couple of cloves of garlic to the paste)
- 4 x 150-200g Lamb Neck Fillet pieces
- Gem lettuce leaves
- 2 red peppers (Capsicum) finely sliced and stir fried in coconut oil
- A dollop of a spicy carrot salad. In my case my spicy fermented carrot & ginger salad
- Fresh parsley or coriander
- Combine the spices in a pestle and mortar, making sure you bash the coriander to a powder and the ginger to a pulp. Add the olive oil and smother the lamb with the paste. Set aside while you cook the peppers (you could marinade in fridge for a better flavour).
- Take a griddle pan and heat till smoking hot. Add the lamb to the pan and cook for 4 mins on each side, making sure you turn more frequently if needed to avoid charring and to allow it to get heat right the way through.
- Once done, remove from heat and leave to rest for 5 mins, before finely slicing and piling up on a serving platter with the other components of the dish and a sprinkling of the fresh herbs. The meat is served slightly rare – but do cook for longer if you’d prefer.
- The idea is to use the lettuce as wraps , but you could easily just mix it all together and eat with a knife and fork 🙂