Middle Eastern · Dinner
Grilled Spiced Lamb Neck
Lamb neck fillet marinated in cumin, coriander, garlic and lemon, then grilled over direct heat until charred outside and juicy pink within. Served with a yoghurt sauce spiked with sumac and fresh herbs. Smoky, tangy, and heavily spiced, typical of Levantine and Turkish grill houses.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
438Calories
42.3gProtein
26.8gFat
7.8gCarbs
2.8gSugar
1.9gFiber
720mgSodium
214mgChol
8.4gSat Fat
680mgPotassium
140mgCalcium
4.2mgIron
3.1mcgVitamin B12
9mgVitamin C
Goes well with
Côtes du Rhône
local
Ayran
international
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Trim excess silverskin from the lamb neck fillet and pat dry with paper towel.
2
Marinate
Mix olive oil, garlic, cumin, coriander, smoked paprika, cayenne, lemon juice, salt and pepper; coat the lamb and marinate covered in the fridge for 60 minutes.
3
Grill
Heat a grill pan to high and cook the lamb neck fillet 4–5 minutes per side until deeply charred outside and internal temperature reaches 57°C (135°F) for medium-rare.
4
Plate
Rest the lamb 5 minutes, slice against the grain, and arrange on a plate with sumac-yogurt sauce and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb neck fillet, trimmed
- 2 tbsp30ml olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 2 tbsp30ml lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120g plain yogurt
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 11 lemon, cut into a wedge
