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Really Good Lamb Roasted Thing

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

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!

Ingredients

Serves: 2

Metric Cups
  • 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)
  • ½ litre 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)
  • 12 ounces 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)
  • ⅚ pint 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)
  • cornstarch (to finish the sauce, to your taste)
  • cream (to finish the sauce, to your taste)

Method

Really Good Lamb Roasted Thing is a community recipe submitted by Tinaponders and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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).
  • Preheat the oven to 150c/300f/gas mark 2
  • 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.
  • 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.
  • After half an hour, take out, squeeze out the garlic into the juices and check. At this point mine needed about another 30 minutes.
  • 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.
  • 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.
  • 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).
  • Preheat the oven to 150c/300f/gas mark 2
  • 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.
  • 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.
  • After half an hour, take out, squeeze out the garlic into the juices and check. At this point mine needed about another 30 minutes.
  • 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.
  • To finish the sauce, put back on the hob and depending on how thick you like it, either add a touch of arrowroot/cornstarch or you could add a splash of cream, especially if you added brandy in the beginning. Serve and enjoy.
  • Tell us what you think

    What 2 Others have said

    • I've made this a couple of times, having it again tomorrow. I'd agree with the comment re the peppercorns although really it's down to personal taste. As meals go, this is one of the tastiest lamb dishes I've ever had

      Posted by thecadet on 23rd January 2016
    • Just made this recipe but I think that the tablespoon of pepper corns should read teaspoon! It was tasty but much too peppery !!

      Posted by mel on 10th October 2015
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