Ras-el-hanout Lamb Neck Fillet with Beans & Potatoes
We love to stray from the beaten track every now and again to discover unusual and unexpectedly delicious ingredients for our recipes. Lamb neck fillet is one of our chef’s greatest discoveries: it may be little seen in this country, but overseas it’s prized for its especially robust texture and flavour.
In this dish, the lamb neck is rubbed with a tasty and simple spice mix made from two parts ras-el-hanout and one part fine salt. The lamb is then seared on a high heat to caramelise its surface before being served with fresh green beans, tender onions and buttery new potatoes. This dish is as satisfyingly familiar as it is deliciously different.