Springtime Lamb
- Serves:
- 4
- Preparation time:
- 20
- Cooking time:
- 45 mins
Ingredients
- 2 New Zealand Lamb neck fillets, about 500g/1lb in total
- 2 large cloves garlic thinly sliced
- 60ml/4 tbsp.. chopped basil
- grated rind and juice of 1 orange
- 8 rashers streaky bacon, de-rinded
- 15ml/1 tbsp. sunflower oil
- 10ml/2 tsp. plain flour
- 300ml/½pt lamb stock
- 15-30ml/1-2 tbsp. brandy (optional)
Method
1. Preheat oven to 200ºC/400ºF/Gas mark 6.
2. Trim lamb fillets, split horizontally without cutting right through and open out like a book. Sprinkle with the garlic, basil, orange rind and seasoning. Close the fillets, encasing the filling.
3. Stretch the bacon rashers with the back of a knife and wrap four around each fillet.
4. Heat the oil in a small roasting tin and bake the fillets for 35-45 minutes or until tender. Keep warm.
5. Stir the flour into the juices in the pan and cook over a high heat until browned. Gradually blend in the stock, orange juice and brandy, if used, and bring to the boil.
6. Simmer for a few minutes to thicken, then season and serve with the lamb fillets cut into slices. The meat will look pink due to the cure of the bacon.
Tips and hints
- Prepare the meat and deep covered in a cool place for up to 24 hours.
- A little extra stock may be required if the brandy is omitted.
