Roast lamb Neck Fillets with Minted Pea Salsa

Name: Roast lamb Neck Fillets with Minted Pea Salsa
Yield: Serves 4
Ingredients: ½ teaspoon salt; 2 ½ tablespoons rice wine vinegar or cider or white wine vinegar; 2 ½ tablespoons rice wine vinegar or cider or white wine vinegar; 2 ½ tablespoons rice wine vinegar or cider or white wine vinegar; 600-800 g (1 lb 3 oz-1 lb 10 oz) lamb neck fillets, trimmed of excess fat and seasoned with salt and pepper; 600-800 g (1 lb 3 oz-1 lb 10 oz) lamb neck fillets, trimmed of excess fat and seasoned with salt and pepper; 2 tablespoons butter or olive oil; 600-800 g (1 lb 3 oz-1 lb 10 oz) lamb neck fillets, trimmed of excess fat and seasoned with salt and pepper; 1 handful mint leaves; 2 ½ tablespoons extra virgin olive oil; 200 g (6 ½ oz) shelled peas (frozen or fresh), cooked and refreshed; 2 spring onions, sliced; 2 tablespoons butter or olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Lamb neck fillets are much under-rated, as they’re flavoursome and succulent — and they deserve to be used more. However, if you can’t find them, this recipe also works well with grilled chops or roast leg of lamb. I like to serve this salsa all through spring and summer. It is great at a barbecue as it goes well with chicken and snapper, too. Serve this as a Main course with boiled potatoes and salad.

Ingredients

Main course
Spring
Summer

Ingredients

Method