This is a much more interesting way of serving cold meat, and ideal for picnics. As long as you don’t overcook them, lamb fillets are an excellent way of serving cold boneless lamb. They are cooked whole at the highest heat so that their centre remains pink and juicy.
Chop the mint leaves finely and put them into a bowl. Peel and crush the garlic. Add the garlic, olive oil, lemon juice, tomato purée and spices to the mint and mix very thoroughly together. Put the lamb fillets into a roasting pan and rub all over with the mixture. Cover the pan with foil and leave in the fridge for at least 6 hours or overnight. Remove the lamb fillets from the fridge to bring them to room temperature about an hour before you cook them.
Before taking on your picnic, cut the fillets crossways into very thin slices, using your sharpest knife. Put them into a bowl or a container that you can take with you. Mix the dressing ingredients together in a cup with a fork, adding cayenne pepper and salt to taste. Then mix into the cold meat.
© 1997 Josceline Dimbleby. All rights reserved.