Stuffed Lamb Neck Fillets

(Contributed by Jon Steel <iq@aloha.com>)

Ingredients Directions
  • 4 good-sized Lamb neck fillets
  • 1 cup of good Beaujolais or Cabernet Sauvignon (I always keep old opened bottles corked for a week or so for such a purpose)
  • (fresh) rosemary, mixed herbs, parsley
  • String
  • Wooden Mallet
  • ½ fresh onion
  • 400 oz breadcrumbs
  • 2-3 garlic cloves
  • 2 eggs

Prepare the stuffing first. Chop the onion finely and fry in a pan on high heat. Make sure that the onion just "sweats" and does not change colour. Remove the pan from the heat and add the pressed garlic cloves. Flash quickly back on the heat to make sure that the cloves keep their flavour. Place onions into large bowl and add the breadcrumbs. Knead well and add the eggs until the stuffing is thick. Depending on the breadcrumbs, it may take 2 eggs. once the stuffing is "doughy" - then place to one side for at least ½ hour to breathe. Take out the lamb fillets. Place each onto a wooden board and cut off as much fat as possible without damaging the meat. Slit each joint lengthwise ½ way through and whack it with the mallet until each is flattened. Layer each fillet with stuffing and place on top of each other in a "cube". Use the string to tie the joint along the length. It should only require width-ways tying, not length ways.

Wrap in a terrine or in foil and place in a preheated oven on LOW temperature (190° Centigrade). Add the rosemary and other herbs to taste as well as the red wine across the joint. It is also possible to use Sherry or Port - but wine is cheaper !

Leave for 1 hour and serve with spinach and baby new potatoes.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:07:59 EST 1997