Gunpowder Lamb

“Put Your [Lamb’s] Neck on the [Griddle Pan] Line[s]”

grilled lamb neck fillet

Gunpowder Lamb

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.

Gunpowder Lamb platter for two

Gunpowder Lamb Platter – this is a portion for two people

Gunpowder Lamb

Gunpowder Lamb

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

To serve:

  • 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 🙂

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