Sweet Lamb Fillet is a modern British recipe for a classic barbecue dish of lamb neck fillets cooked in a blend of apple juice, apple sauce, ketchup and mustard with spices that's finished by being glazed with the sweet sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Lamb Fillet.
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Ingredients:
2 lamb neck fillets (about 225g each)
1 tbsp olive oil
1/2 onion, finely chopped
1 garlic clove, crushed
3cm length of ginger root, grated
5 tbsp apple juice
2 tbsp smooth apple sauce
1 tbsp light muscovado sugar
1 tbsp tomato ketchup
1/2 tsp Dijon mustard
salt and freshly-ground black pepper, to taste
green salad, to accompany
bread croûtons, to accompany
fresh crusty bread, to accompany
Method:
Take two sheets of kitchen foil, double them up and sit a lamb neck fillet in the centre of each one. Season liberally with salt and black pepper.
Heat the oil in a small pan and use this to fry the onion and garlic for about 3 minutes, or until soft but not coloured. Stir in the grated ginger and cook for 1 minute more, stirring occasionally. Now add the apple juice along with the apple sauce, sugar, ketchup and mustard. Bring the resultant mixture to a boil and continue boiling rapidly for 10 minutes, or until the volume has reduced by half. Stir the mixture occasionally to ensure that it does not catch and burn on the base of the pan.
Brush half this sauce over the lamb, then warp the foil over the lamb, crimping the edges to form a parcel. Place on a barbecue over hot coals and cook for about 25 minutes, turning the parcel over occasionally.
At this point, open the foil and brush the lamb with more of the sauce. Close the parcels up again and continue to barbecue for a further 20 minutes, or until the lamb is cooked through.
Remove the parcels from the barbecue and allow to rest for 5 minutes. At this point take the meat out of the parcels, sit on a chopping board and cut into thick slices.
Transfer the meat to serving plates and spoon over the remaining sauce.
Serve hot, accompanied by green salad leaves, croûtons and fresh crusty bread.
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