Roast Neck End Fillet Of Lamb

Method

METHOD 

  1.  Marinade fillets of lamb in 1tbsp olive oil, lemon juice, cumin and salt & pepper
  2. Heat oil, seal the meat well all over for about 5 minutes
  3. Put into oven 180 c and cook as needed, approx. 8 minutes
  4. Take out and rest for 5 minutes
  5. Meanwhile slice tomatoes in 4 thick slices each and lay on a tray
  6. Drizzle with oil, garlic and marjoram and soften in the oven
  7. When ready to serve, peel kohlrabi, then grate into a bowl
  8. Mix with mayonnaise and mustard
  9. Season with lemon juice, salt & pepper and add parsley
  10. Lay the slices of tomato on each plate
  11. Slice the lamb and lay on top of tomatoes
  12. Serve with kohlrabi

Ingredients

Prep time:

Cook time:

Serves: 4

  • 4 neck end fillets

  • 2tbsp olive oil

  • Juice of ½ lemon

  • Pinch cumin

  • Salt & pepper

  • 4 large plum tomatoes

  • Salt & pepper

  • 1tbsp olive oil

  • 1 clove crushed garlic

  • 1 sprig fresh marjoram

  • 6oz kohlrabi

  • 1tbsp mayonnaise

  • 1tbsp Dijon mustard

  • Juice of lemon

  • 1tbsp chopped parsley