*This recipe is gluten-free according to industry standards
Ingredients
- sea salt 25g
- juniper berries ½ tsp
- black peppercorns ½ tsp
- caraway seeds ½ tsp
- mint 50g, leaves picked
- thyme 4 sprigs
- wild garlic 50g (optional)
- olive oil 100ml, plus 1 tbsp for frying
- lamb neck fillets 2 (around 600g), trimmed
FENNEL SALAD
- white wine vinegar 100ml
- caster sugar 35g
- fine sea salt 1 tsp
- star anise 2
- coriander seeds 1 tsp
- fennel 1 bulb (about 400g), very thinly sliced
- wild garlic 50g, (or rocket 50g plus garlic ½ a clove, crushed)
- mint 50g, leaves picked
- flat-leaf parsley 50g, leaves picked
- extra-virgin olive oil 100ml
Method
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Step 1
Crush the sea salt, juniper berries, peppercorns and caraway seeds with a pestle and mortar, then tip into a food processor with the mint, thyme, wild garlic (if using) and olive oil, and whizz until smooth.
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Step 2
Put the lamb necks into a container, pour over the marinade and mix until fully covered. Chill for 6 hours or preferably overnight.
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Step 3
To make the fennel salad, combine the white wine vinegar, caster sugar, fine sea salt, star anise and coriander seeds with 100ml of water in a small pan and bring to the boil. Put the fennel into a bowl, pour over the hot pickling liquid and leave for 1 hour. Put the wild garlic (or rocket and garlic), mint, parsley and extra-virgin olive oil into a food processor, whizz until smooth and chill.
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Step 4
Heat the oven to 200C/fan 180C/gas 6. Rinse the lamb neck under cold running water and pat really dry. Heat a frying pan over a high heat, add the 1 tbsp oil and sear the fillets for 2 minutes on each side. Put onto a baking tray and roast for 5-10 minutes, depending on the thickness. Rest on a plate, covered loosely with foil, for 5 minutes, then thickly slice.
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Step 5
Drain the fennel, then toss it with the herby dressing. Pile onto a plate and serve alongside the lamb.
Nutritional Information
- Kcals 625
- Fat 51.4g
- Saturates 13.9g
- Carbs 6.7g
- Sugars 1.6g
- Fibre 4.3g
- Protein 31.8g
- Salt 1.9g
