Lamb Neck Fillets with Red Wine & Rosemary
Ingredients
- 4 lamb neck fillets
- 3–4 sprigs of rosemary
- 4 peeled garlic cloves
- Olive oil
- Sea salt and freshly-ground black pepper
- 200ml red wine
- 50ml balsamic vinegar
- ½ teaspoon Marmite
- 1 tablespoon redcurrant jelly
- 25g butter
Method
Cut the garlic cloves into slivers, make slits in the lamb at intervals and slip a sliver of garlic into each one. Add one or two rosemary leaves into some of the slits.
Heat the oven to 190°C / gas mark 5. Rub the fillets with olive oil and season well, then place in a dry, hot frying pan and sear well on all sides. Add the remaining rosemary and transfer to the oven for 25 minutes.
Remove the fillets, keep warm, and take out the rosemary twigs.
Deglaze the pan with the wine, add the vinegar and Marmite and cook over a medium heat until slightly reduced. Stir in the jelly and reduce again, then finally whisk in the butter in small pieces.
Check the seasoning, pour over the fillets and serve.
From the March 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)