lamb neck fillets Yogi cooks again

lamb neck fillets Yogi cooks again

Yogi I am going to cook again today and we are having some lamb.

Misty in Sapin That will be nice I will leave you to it Chef.

Yogi Here goes for another work of art.

lamb fillet
lamb fillet

lamb neck fillets 4 good thick ones, around 350g each

20ml olive oil

100ml white wine

½tsp rosemary

1 garlic clove, minced

sea salt

ground pepper

750g  potatoes

25ml (1fl oz) vegetable oil

Yogi 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

butches twine
butches twine
fillet of lamb
fillet of lamb
4 fillets of lamb
4 fillets of lamb

 

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.

cooking
cooking
fillet lamb cooking
fillet lamb cooking

Prepare the remainder of your dish vegetables and potatoes

ingredients
ingredients

 

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

oven probe
oven probe
meat temperature
meat temperature

Yogi That’s it enjoy your meal.

dinner
dinner

Now time for a games of ball

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