And so this is the main course to follow up the chickpeas and spinach. It takes about three hours to cook so it’s not something that can be done in a rush. I used less water to cook the lamb in than the recipe suggested as I used a small roasting dish and so the full amount of water would’ve swamped the lamb. Using less water did result in a slightly stronger tasting sauce than would otherwise have been the case. As the dish is just meat I decided to couple it with mash and steamed spring greens.
1½ lamb neck fillets
8 sprigs of fresh mint
2 tablespoons of olive oil
1 tablespoon of wholegrain mustard
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
1 litre of water (I used about 500-600ml in the end)
The neck fillets need to be cut in half lengthways to make a couple of large ‘chops’. I asked the guy at the butchery counter at Sainsbury’s to do that for me.
Pre-heat the oven to 180.
Season the lamb with salt and pepper, heat the oil in a frying pan over a medium heat and brown the neck fillets until golden on each side.
Transfer the lamb to a roasting dish and spread the mustard over the lamb.
Add the soy sauce, Worcester sauce and water. Place the mint sprigs on top of the lamb, cover with foil and roast in the oven for 3 hours, turning occasionally.
Finely chop the remaining mint leaves.
Serve the lamb with the chopped mint leaves sprinkled over the top and the sauce from the roasting dish poured over it.