Equipment
Ingredients
Lamb and Marinade
- 600 g lamb neck fillets
- 45 ml olive oil
- 30 ml lemon juice, freshly squeezed
- 3 garlic, minced
- 4 g ground cumin
- 4 g smoked paprika
- 2 g dried oregano
- 5 g salt
- 2 g black pepper, freshly ground
Roasted Vegetables
- 500 g waxy potatoes, cut into 3cm cubes
- 2 red bell peppers, deseeded and chopped into chunks
- 2 red onions, cut into thick wedges
- 250 g cherry tomatoes, whole
- 30 ml olive oil
- 2 g dried oregano
- 4 g salt
Nutrition (per serving)
Method
In a mixing bowl, combine 45ml olive oil, lemon juice, minced garlic, cumin, smoked paprika, 2g dried oregano, 5g salt, and black pepper. Stir well to create a cohesive paste.
Add the lamb neck fillets to the bowl, massaging the marinade into the meat to ensure it is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours.
Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
In the roasting pan, toss the cubed potatoes, bell peppers, and red onion wedges with 30ml olive oil, 2g dried oregano, and 4g salt. Spread them out into an even layer.
Heat a skillet over medium-high heat. Using tongs, remove the lamb from the marinade and sear for 2 minutes on each side until a browned crust forms.
Place the seared lamb neck fillets directly on top of the vegetables in the roasting pan. Cover the pan tightly with aluminum foil to trap the steam.
Place the covered roasting pan into the oven and roast for 1 hour at 160 degrees Celsius (320 degrees Fahrenheit).
Remove the foil, scatter the whole cherry tomatoes into the pan, and increase the oven temperature to 200 degrees Celsius (390 degrees Fahrenheit). Roast uncovered for an additional 20 minutes.
Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice thinly against the grain. Serve the sliced lamb over the hot roasted vegetables.
Chef's Notes
- Lamb neck fillet is a heavily worked muscle containing a significant amount of collagen. Cooking it low, slow, and covered allows this collagen to melt into gelatin, resulting in a rich, buttery texture.
- Do not skip the searing step. Searing creates the Maillard reaction, developing complex savory flavors that cannot be achieved through covered roasting alone.
- The acid in the lemon juice works mechanically during the marination phase to gently denature the protein strands on the surface of the lamb, aiding in tenderness.
- Waxy potatoes are specifically chosen over floury varieties here because they hold their shape perfectly during the long roasting process without disintegrating into mash.
- Slicing against the grain is critical for this cut. Identify the direction of the muscle fibers running through the fillet and cut perpendicular to them to shorten the fibers, maximizing tenderness in every bite.
Storage
Refrigerator: 3 days — Store lamb and vegetables in an airtight container. Reheat gently to prevent the lamb from toughening.
Freezer: 1 month — Potatoes may change texture upon freezing. Best frozen without the roasted vegetables if possible.
Reheating: Reheat in a 150C oven for 15 minutes or until warmed through.
