lamb neck fillets Yogi cooks again
lamb neck fillets 4 good thick ones, around 350g each
20ml olive oil
100ml white wine
1 garlic clove, minced
25ml (1fl oz) vegetable oil
Roll the Lamb Fillets into one joint. You can ask the butcher to do this for you. I knew how to so I did it myself it is not difficult if you have the correct string. You can buy this of the butcher as well
Set the Lamb fillet out about 1 hour before you want to cook it and let it reach room temperature. Wipe the excess marinade or salt from the fillet.
Heat a couple tablespoons of olive oil in a heavy-bottomed pan over medium heat on the stove.
Sear the Lamb fillet on all sides until golden brown, using tongs to turn and hold it to the pan as needed, about 5 minutes. Transfer the shoulder fillet to a plate and set aside.
After about half an hour put in a baking dish with a grill base put your chopped garlic and rosemary over the top and place in middle shelf and cook for 3 hours at 180 or gas mark 4.
Prepare the remainder of your dish vegetables and potatoes
Do not cook the lamb Lamb fillets past medium or they will become fibrous and less juicy. Check with a skewer or oven thermometer probe
Now time for a games of ball