Recipe | Lamb neck fillet souvlaki

Ingredients (serves 2-3)

1 Welbeck lamb neck fillet (approx 350g-400g)

50ml olive oil (plus 1 tbsp for frying)

1 large garlic clove crushed

Juice of half a lemon

½ tsp Greek oregano

2 sprigs of thyme finely chopped

¼ tsp sweet smoked paprika

¼ tsp ground cumin

Salt and pepper for seasoning to your taste

Method

1. Add all the ingredients into a large bowl and rub all over the lamb to ensure the lamb neck is well coated.
2. Cover and leave to marinade for 1- 2 hours.
3. Preheat a frying pan and sear the lamb over medium-high heat for 2- 3 minutes on each side.
4. Once sealed, place in a preheated oven at 180oc (fan 170oc) for around 7-10 minutes or until the internal temperature is 58-60oc (you can check with a meat thermometer or a probe).
5. Allow to rest under foil for at least 5 minutes before slicing.
6. To serve, slice thinly and serve with flatbread, hummus and a dressed salad