Ingredients
- lamb neck 6 fillets about 1kg
- natural yoghurt 200ml
- harissa 6 tbsp, plus extra to serve
- rosemary 6 stems
parcels
- fennel 2 large bulbs, cut into wedges
- tomatoes 2 large, quartered
- lemon 1, halved
- oregano or sage 1 handful
- butter 50g
Method
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Step 1
Score the lamb necks a in a criss-cross pattern. Mix the yoghurt and the harissa and rub all over the lamb. Put the meat in a large dish with the rosemary and leave overnight, or for at least 1 hour.
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Step 2
To make the veg parcels, take 2 large pieces of foil. Divide the fennel and tomato between them, squeeze a lemon half over each, then drop it on top of the veg. Sprinkle with the oregano and season well. Add half the butter to each and fold up to make 2 parcels. Barbecue for 20-30 minutes or until the fennel is tender.
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Step 3
To cook the lamb, barbecue over glowing coals, or on a hot griddle (chargrill) for 7 minutes, turn over and cook for another 7 minutes. Rest under foil for 10 minutes. Slice and serve with the veg and more harissa on the side.
Nutritional Information
- Kcals 388
- Carbs 5g
- Protein 25.7g
- Fat 26.6g
- Salt 0.55g
- Fibre 1.6g
