How
many it serves: 4
Preparation time:20 Mins
Category : Taste the world
Type: Lamb
Ingredients
- For the marinade:
- 4 tbsp olive oil
- 1 tbsp oregano
- 1 tbsp thyme
- 1 clove garlic, crushed
- 1 tbsp honey vinegar
- 1 tbsp lemon juice
- 1 tbsp tomato purée
- For the lamb:
- 2 lamb neck fillets, approx 225g/8oz each
- 2 tomatoes, sliced
- 8 slices of sundried tomatoes
- 55g/2oz mozzarella cheese, sliced
- 1 tbsp cornflour
- 300ml/10fl oz vegetable stock
Recipe Steps
- Mix together the marinade ingredients in a bowl, add the lamb, cover and leave for 2 hours or overnight in the fridge
- To cook, place each fillet on a large square of cooking foil. Cover the fillet with a layer of tomatoes (both type) follow this with a layer of mozzarella then a second layer on top and pour over the marinade.
- Wrap the lamb in the foil to create a sealed package, place on a baking tray and cook at 200C/400F/Gas 6 for 1 hour. Allow to rest in the foil for 10 minutes before slicing.
- For the sauce: drain the cooking juices into a pan, add the stock and reduce to about one third. Thicken to preference with the cornflour. Serve.
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