NZ Woman's Weekly

Barbecued lamb neck fillet on rye baguette with sultana jam

  • Servings

  • Courses

    Quick lunch

When choosing your cut of lamb, try something a little different to the regular cutlet. Opting for the neck fillet is not only a cheaper option, it has loads of flavour. It just needs to be marinated in an acid – in my recipe’s case, lemon juice – first.

  • 2 lamb neck fillets
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • Juice of 1 lemon
  • 2 tbsp chopped fresh thyme
  • Salt and freshly ground black pepper
  • 2 red onions
  • 4 tbsp sultanas
  • ½ cup red wine vinegar
  • 4 tbsp white sugar
  • 200g soft goats’ cheese
  • Fresh rocket leaves
  • 2 rye baguettes (each cut in half to serve 2 people)

1 The day before you want to serve your baguette, marinate the lamb. Mix together the olive oil, garlic, lemon juice, thyme, salt and pepper. Butterfly the fillets by slicing them lengthways and opening them out flat. Put the lamb and the marinade in a bowl. Mix, cover and chill overnight.

2 To prepare the jam, slice the onions and place in a heavy-based saucepan with the sultanas, red wine vinegar and sugar. Over a medium heat, reduce this mix until thickened, about 20-30 minutes.

3 Blitz the goats’ cheese in a food processor with a pinch of salt and pepper. If you don’t have a processor, whisk or beat in a bowl until softened.

4 Cook your marinated lamb over a hot flame (on a barbecue grill or griddle pan) for about 10-15 minutes, until medium-well done. Rest the meat for about 10 minutes before slicing.

5 Spread the softened goats’ cheese in the baguettes, then arrange your lamb, rocket and sultana jam on top. Cut each baguette in half and serve.

Issue 1541

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