Marinated Lamb Fillets with Cumin

Name: Marinated Lamb Fillets with Cumin
Ingredients: 6 small lamb neck fillets or 1½–1¾ lb boneless lamb (700–800 g); 2 medium-sized onions; salt, pepper; powdered cumin; juice of 1 large lemon; ¼ pint cream (150 ml); olive oil

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

If the lamb is marinated long enough this can really be a ‘melt in the mouth’ dish. Buy English or Welsh lamb if it is in season because it is so much better that it is worth the slight extra cost.

Ingredients

6 small lamb neck fillets or 1½–1¾ lb boneless lamb (700–800 g)

Main course
Gluten-free

Method

Put the lemon juice and about 2 tablespoons of olive oil into a roasting dish. Put in the lamb fillets sprinkled on both sides with black pepper and turn about in the mixture. Leave in a cool place, covered with a cloth or foil for about 8 hours, or overnight. Turn the fillets over whenever you reme