Ingredients :
- 1 small bunch of coriander
- 1 small bunch of mint, leaves stripped
- 1 few sprigs of rosemary, leaves stripped
- 3 large cloves of garlic
- 1 red chilli, deseeded
- juice of one lemon
- 1 spoonful honey
- 1 little olive oil
- sweet plum or chilli sauce
- salt (smoked preferably) and pepper
- 2 lamb neck fillets
Method :
- Throw everything into a blender and whizz to a paste, adding more oil if too dry. Trim the lamb fillets off obvious silver skin or tendons (not a must, but more pleasant to eat - some people find excessive veins in cooked meat off-putting). Smother the fillets with the marinade and leave in the fridge for at least a few hours, best overnight.
- When ready to cook, pre-heat the grill to medium-high and place the lamb underneath on the grill rack. Grill for 5 minutes, turn over for another 5, plus – and this is tricky as the fillets persistently fall over – try a minute on each thin side, so that it’s nicely browned all over. Leave them under the switched off grill or in a warm place for at least five minutes. Slice on the diagonal and serve.
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