Grilled Greek Lamb Neck Fillet With Watermelon, Orange And Red Onion
This recipe combines tender marinated lamb fillets with a refreshing watermelon and citrus salad, topped with a creamy feta dressing. The flavors of herbs, garlic, and chili blend beautifully to create a delicious and satisfying dish that is perfect for a special meal or outdoor gathering.
— Constant Cookbook
Ingredients
- 100ml/3½fl oz extra virgin olive oil
- 1 tsp dried mint
- 1 tbsp Greek oregano
- 1 lemon
- 2 garlic
- pinch dried chilli
- 2 neck of lamb fillets
- 2 tbsp honey
- 1 tbsp sweet chilli sauce
- ¼ watermelon
- 2 naval oranges
- 1 red onion
- ½ bunch mint
- 200g/7oz soft feta
- 150g/5½oz Greek yoghurt
- 1 garlic
- ½ bunch mint
- salt and pepper
Instructions
- For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight.
- Add the honey and chilli sauce to the remaining marinade â this will become a dressing - and set aside.
- For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside.
- To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing).
- Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest.
- Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
Comments
No comments found.