Barbecued lamb neck fillet on rye baguette with sultana jam
When choosing your cut of lamb, try something a little different to the regular cutlet. Opting for the neck fillet is not only a cheaper option, it has loads of flavour. It just needs to be marinated in an acid – in my recipe’s case, lemon juice – first.
- 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.
- 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.
- Blitz the goats’ 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.
- 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.
- 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.