Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

REALLY GOOD LAMB ROASTED THING

Related Nigella Recipes

Related Community Recipes

Serves: 2

Print
What does this mean?

I made this up last night with what I had around, lamb was tender and juicy, really tasty but sorry about the useless name! As it was kind of thrown together, nothing was measured so apologies for the vagueness, but its sometimes better to go with the flow!

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 350 grams lamb neck fillets
  • 1 tablespoon red peppercorns (or whatever peppercorns you have)
  • 1 tablespoon fresh rosemary
  • 4 cloves garlic (fat cloves)
  • 8 new potatoes (enough for two portions, cut in half - you could use normal potatoes cubed)
  • 1 onion (peeled and chopped in half - leave the stalk bit on to hold it together)
  • 1 splash of sherry (or brandy or wine - whatever is to hand or your preference)
  • 0.47 litres stock (again, use what you have - I only had chicken available and it was fine)
  • 1 tablespoon olive oil
  • arrowroot (to finish the sauce, to your taste)
  • cornflour (to finish the sauce, to your taste)
  • cream (to finish the sauce, to your taste)

Method

  1. Using a pestle and mortar or the side of a large knife, crush together the peppercorns, rosemary and one clove of garlic with a pinch of salt. Add a drop of the olive oil to make a paste. Rub this all over your lamb fillets and leave for 30 minutes at least if possible (overnight would be fine).
  2. Preheat the oven to 150c/300f/gas mark 2
  3. In a heavy pan (best to use one that can go from the hob to the oven if you have it), heat up the rest of the oil and pop in the fillets to brown.
  4. Once they have coloured, add the rest of the garlic cloves (whole in there skins), potatoes and the onion. Toss everything around in the juice/fat and cook for a couple of minutes. Add the alcohol of your choosing and let reduce briefly. Add the stock, let bubble and then pop in the oven.
  5. After half an hour, take out, squeeze out the garlic into the juices and check. At this point mine needed about another 30 minutes.
  6. Once the potatoes are cooked through and the lamb feels tender to the touch, pop the lamb, potatoes and onion in a dish and keep somewhere warm to rest.
  7. To finish the sauce, put back on the hob and depending on how thick you like it, either add a touch of arrowroot/cornflour or you could add a splash of cream, especially if you added brandy in the beginning. Serve and enjoy.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment