Marinades can work wonders, enhancing flavours either subtly or dramatically depending on the ingredients. This marinade uses yoghurt as a base, which also tenderizes the meat.
Lamb neck fillets are a useful cut for all boneless lamb dishes, especially when grilled and eaten pink and juicy, as here. They are excellent for a barbecue.
Put the yoghurt, sherry vinegar, olive oil and tomato purée in a bowl and mix together. Put the coriander and cumin seeds and the bay leaves, roughly broken, into a coffee grinder and grind finely. Peel the garlic and pull the rosemary leaves from the stalk. Then chop the garlic and rosemary together finely. Stir the ground spices, garlic and rosemary into the yoghurt and vinegar mixture and season with salt and plenty of black pepper. Smear this mixture thoroughly over the lamb fillets, then leave them in a covered dish in a cool place for several hours.
Grill the lamb fillets over or under a very high heat for 8-12 minutes, turning them twice, until they are really dark brown on the outside. Then remove the fillets from the heat and leave to sit for a few minutes before cutting across in thin slices and arranging them on a warmed serving dish.
© 1997 Josceline Dimbleby. All rights reserved.