Name: Barbecued lamb neck fillet on rye baguette with sultana jam
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 lamb neck fillets; 2 tablespoon olive oil; 1 clove garlic, crushed; juice of 1 lemon; 2 tablespoon chopped fresh thyme; salt and freshly ground black pepper; 2 red onions; 4 tablespoon sultanas; 1/2 cup red wine vinegar; 4 tablespoon white sugar; 200 gram soft goat's cheese; fresh rocket leaves; 2 rye baguettes (each cut in half to serve 2 people)

Ingredients

2 lamb neck fillets

2 tablespoon olive oil

1 clove garlic, crushed

juice of 1 lemon

2 tablespoon chopped fresh thyme

salt and freshly ground black pepper

2 red onions

4 tablespoon sultanas

1/2 cup red wine vinegar

4 tablespoon white sugar

200 gram soft goat’s cheese

fresh rocket leaves

2 rye baguettes (each cut in half to serve 2 people)

Method

1.The day before you want to serve your baguette, marinate the lamb. Mix together the olive oil, garlic, lemon juice, thyme, salt and pepper. Butterfly the fillets by slicing them lengthways and opening them out flat. Put the lamb and the marinade in a bowl. Mix, cover and chill overnight.

2.To prepare the jam, slice the onions and place in a heavy-based saucepan with the sultanas, red wine vinegar and sugar. Over a medium heat, reduce this mix until thickened, about 20-30 minutes.

3.Blitz the goat’s cheese in a food processor with a pinch of salt and pepper. If you don’t have a processor, whisk or beat in a bowl until softened.

4.Cook your marinated lamb over a hot flame (on a barbecue grill or griddle pan) for about 10-15 minutes, until medium-well done. Rest the meat for about 10 minutes before slicing.

5.Spread the softened goats’ cheese in the baguettes, then arrange your lamb, rocket and sultana jam on top. Cut each baguette in half and serve.

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Ingredients

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