Grilled Lamb Fillets with Mint and Yogurt Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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<


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