Marinated Lamb Fillets with Cumin

Preparation info
    • Difficulty


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.


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


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