Preheat the oven to 200'C.
Trim the neck fillets if necessary and then coat in the olive oil mixed with the cumin seeds, salt and pepper.
Heat a frying pan until hot and then seal the lamb on all sides. Transfer to the oven and roast for 6-8. Remove from the oven and allow to rest for 5 minutes before serving.
Spread the hazelnuts on to a baking tray and toast in the oven for about 5 minutes.
Allow to cool and then either chop the hazelnuts or break with a rolling pin. Keep the pieces of hazelnut large.
Peel and finely slice the shallots. Puree the garlic with a pinch of salt. De-seed and finely dice the chilli. Pick and roughly chop the mint and coriander leaves.
Heat a sauce pan and add a splash of olive oil. Cook the shallots for a few minutes with a pinch of salt until soft. Add the harissa and garlic and cook for a further minute. Add the chick peas and add enough lamb stock to almost cover the chick peas. Cook for few minutes to make sure the chick peas are hot and then remove from the heat.
Stir in the chopped herbs and a generous amount of olive oil.
Check the seasoning and stir in the chopped chilli and a squeeze of lemon juice.
Carve the neck fillet into 5 pieces and serve on top of the chick pea broth.
«Try this dish with other cuts of lamb. Cutlets will be a great alternative. Allow to marinate and then simply grill or pan fry.»