Lamb Neck Fillet With Smoky Mash Recipe

Cooking Directions

• STEP 1.Start by marinating the lamb neck fillet in a mixture of herbs, spices, and olive oil for at least 30 minutes.
• STEP 2.Heat a pan over medium-high heat and sear the lamb neck fillet on all sides until browned.
• STEP 3.Transfer the lamb to a preheated oven and cook for about 15-20 minutes for medium-rare or until desired doneness.
• STEP 4.While the lamb is cooking, prepare the smoky mash by boiling potatoes until tender. Drain and mash the potatoes.
• STEP 5.Add butter, milk, smoked paprika, garlic, salt, and pepper to the mashed potatoes. Mix well until creamy and smooth.
• STEP 6.Once the lamb is cooked, remove it from the oven and let it rest for a few minutes before slicing.
• STEP 7.Serve the sliced lamb neck fillet with a generous portion of smoky mash and enjoy!

Cooking Tips

• Make sure to let the lamb marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• For a smokier flavor, you can add a touch of liquid smoke to the mashed potatoes.
• To achieve a creamy and smooth texture for the mashed potatoes, use a potato masher or a ricer.
• For a more flavorful mash, you can also add grated cheese or chopped herbs like chives or parsley.
• Serve the lamb neck fillet with a side of roasted vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftover lamb neck fillet can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
• The smoky mash can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk to restore creaminess.
• Serve the lamb neck fillet with smoky mash as a main course for a cozy dinner or special occasion.
• Garnish with fresh herbs like parsley or thyme for an added touch of freshness.