Roast lamb Neck Fillets with Minted Pea Salsa

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


  • 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
  • 200 g (6 ½ oz) shelled peas (frozen or fresh), cooked and refreshed
  • 2 spring onions, sliced
  • 1 handful mint leaves
  • 2 ½ tablespoons extra virgin olive oil
  • 2 ½ tablespoons rice wine vinegar or cider or white wine vinegar
  • ½ teaspoon salt


    Preheat oven to 180°C/350°F/Gas Mark 4. Heat an ovenproof frying pan on the stove. Add butter and as soon as it has melted add the lamb neck fillets. Brown on all sides then place the pan in the oven and roast 5-7 minutes or until fillets are still pink in the middle. Rest meat in a warm place for 5 minutes before serving in ½ cm (¼ in) slices with the salsa on top.

    To make the salsa, place peas, spring onions, mint, olive oil, vinegar and salt in a food processor and pulse for 3 seconds. Scrape down the sides and blitz again briefly – the salsa should be a little chunky. Tip into a bowl and taste for seasoning.