Grilled Lamb Fillets with Mint and Yogurt Sauce

Lamb neck fillets are a marvellous buy when you want boned lamb; they are specially good when marinated and grilled, as this produces aromatic meat which remains pink and juicy inside. Puréed vegetables are ideal accompaniments.


  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • 3 rounded teaspoons ground cumin
  • 1 tablespoon tomato purée
  • Black pepper
  • 750-875 g (1½-1¾ lb) lamb neck fillets
  • Mint leaves to garnish

For the Yogurt Sauce

  • 1 rounded teaspoon coriander seeds
  • 2 teaspoons sesame seeds
  • Generous handful of fresh mint leaves, chopped very finely
  • 8 tablespoons Greek yogurt
  • Salt and black pepper


At least 4 hours in advance make the marinade mixture. Put the olive oil, lemon juice, crushed garlic, ground cumin and tomato purée in a bowl and mix together. Season generously with black pepper. Lay the lamb fillets in a shallow dish and smear all over with the marinade. Cover the dish and leave in a cool place, but preferably not the refrigerator, for 4 hours or more – all day or overnight if possible.

Before cooking the lamb prepare the yogurt sauce. Put a dry frying pan over a high heat and toss the coriander and sesame seeds around in it for a minute or two just to toast. Turn the seeds into a small mixing bowl. Add the chopped mint and the yogurt. Mix well, season with salt and black pepper and spoon into a serving bowl.

To cook the meat preheat the grill to its highest. Grill the fillets for about 10 minutes until dark brown all over, turning once or twice and spooning over any excess marinade. When cooked remove from the heat but leave the fillets on the grill pan for a few minutes before putting them on a board and slicing across into 1 cm (½ in) slices. To serve, arrange the lamb slices on a warm serving plate, garnish with a few fresh mint leaves and serve with the spicy yogurt sauce.