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  • Spiced Lamb neck fillet with Chickpea and Tomato stew and Chermoula

    Spiced Lamb neck fillet with Chickpea and Tomato stew and Chermoula

    Serves 4

    Ingredients: 

    1 jar Bold Bean Co. Queen Chickpeas

    2-3 lamb neck fillets (approx 150g per person)

    1-2 red onions (finely diced)

    2-3 cloves of garlic (sliced)

    ½ tsp cumin

    ½ tsp smoked paprika

    1tbsp tomato puree

    1 jar Mutti Passata


    Spice rub for lamb:

    1tbsp ras el hanout

    ½ tsp smoked paprika 

    ¼ tsp salt

    ¼ tsp pepper


    Chermoula dressing;

    20g coriander

    20g parsley

    1 clove garlic

    Juice and zest of 2 lemons 

    100ml olive oil

    ¼ tsp cumin

    ¼ tsp smoked paprika



    Method:

    Make the chermoula dressing by adding everythig to a jug and blending with a good pinch of salt and pepper.

    Leave to one side to use later.

    Start the chickpea stew, get a medium pot on a low-medium heat and add a small amount of olive oil, add the onion and garlic, season and leave to cook for 4-5 mins or until soft.

    When soft add the tomato puree, cumin, smoked paprika and cook for 1-2 mins, add the tomato passata and the Jar of chickpeas, leave the stew to cook for 15-20 mins, check for seasoning.

    For the lamb add the spice rub together and mix well, cover the neck fillets with the spice rub liberally.

    Get a large frying pan or griddle on a medium high heat and add a small amount of oil and cook the lamb neck fillets, colour on all sides and cook until it reaches 58 degrees. 

    Allow to rest for 4-5 mins and slice.

    To serve add a small amount of the chickpeas stew to a bowl, top with the sliced lamb neck fillet and spoon over a generous amount of the chermoula.