*This recipe is gluten-free according to industry standards


  • 25g sea salt
  • ½ tsp juniper berries
  • ½ tsp black peppercorns
  • ½ tsp caraway seeds
  • 50g mint, leaves picked
  • 4 sprigs thyme
  • 50g (optional) wild garlic
  • 100ml olive oil, plus 1 tbsp for frying
  • 2 (around 600g) lamb neck fillets, trimmed


  • 100ml white wine vinegar
  • 35g caster sugar
  • 1 tsp fine sea salt
  • 2 star anise
  • 1 tsp coriander seeds
  • 1 bulb (about 400g) fennel, very thinly sliced
  • 50g wild garlic, (or rocket 50g plus garlic ½ a clove, crushed)
  • 50g mint, leaves picked
  • 50g flat-leaf parsley, leaves picked
  • 100ml extra-virgin olive oil


  • 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.

  • 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.

  • 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.

  • 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.

  • STEP 5

    Drain the fennel, then toss it with the herby dressing. Pile onto a plate and serve alongside the lamb.


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