Grilled Lamb Fillets with Mint and Yogurt Sauce

Name: Grilled Lamb Fillets with Mint and Yogurt Sauce
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; Mint leaves to garnish; 1 rounded teaspoon coriander seeds; 2 teaspoons sesame seeds; 3 rounded teaspoons ground cumin; Black pepper; Salt and black pepper; 4 tablespoons lemon juice; Generous handful of fresh mint leaves, chopped very finely; 750-875 g (1½-1¾ lb) lamb neck fillets; 1 tablespoon tomato purée; 3 cloves garlic, crushed; 8 tablespoons Greek yogurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

2 tablespoons olive oil
4 tablespoons lemon juice
3 cloves<

Dinner
Gluten-free
Spicy

Method

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