Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 6.16 dollar
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1 onion, peeled and quartered
- 150grams salted anchovies in oil, drained
- 2tablespoons capers in vinegar, drained
- 3tablespoons olive oil
- 675grams whole lamb neck fillet
Method
Step 1 of 3
Score the lamb fillet in a crisscross pattern about 1cm deep. Put the remaining ingredients in a blender or food processor, and whiz to a fine paste. Liberally spread the paste all over the lamb, making sure that it makes its way into the scores. Allow to marinate in the refrigerator for about 30 minutes.
Step 2 of 3
Heat the barbecue or charcoal grill until it is hot and any flames have died away. Sit the lamb fillet on the barbecue, and grill over a low heat for 40 minutes, turning frequently. Remove to a plate, and leave to rest in a warm place for 10 minutes.
Step 3 of 3
To serve, cut into 1cm slices, and serve with warm pitta bread, hummus, and salad leaves.
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