Roasted lamb neck fillet dusted with ras el hanout and served on a bed of chick peas and raw fennel.
Preheat the oven to 200'C.
Prepare the lamb neck by removing any sinew.
Season the with Maldon salt and the ras el hanout. Drizzle on the olive oil and rub the marinade into the meat. Make sure it is thoroughly coated.
To cook the lamb, heat a frying pan until hot and add a splash of oil. Sear the lamb on all sides, transfer to the oven and cook for 8-10 minutes. Remove from the oven and allow to rest.
Cut the fennel in half, remove the tough core and slice finely on a mandolin. Wilt the fennel by lightly seasoning with salt.
Finely dice the onion and crush the garlic clove to a puree with a pinch of salt and the side of your knife. Remove the leaves from the coriander and roughly chop the leaves. Drain and rinse the tinned chick peas.
Heat a saucepan until hot and then sweat the onion until soft in 2 tablespoons of olive oil. Then add the garlic and cook for a further 30 seconds.
Add the chick peas and warm through. Finish with a generous squeeze of lemon juice and the chopped coriander.
Spoon the chick peas into a bowl. Slice the lamb fillets on an angle. Allow 4 slices per person.
place some fennel on top of the chick peas and finish with the sliced lamb and a drizzle of any resting juices.
«This lamb neck fillet is usually used for long and slow cooking. When roasting it this way make sure you rest it for up to 10 minutes once it comes out of the oven. This will ensure the meat is tender and succulent when you serve it.»