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22 September 2014,18:48 by

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Serves :

Preparation Time :
2 hours

Cooking Time :
30 minutes

Preparation Method :

  • Mix together the oil, tomato puree, cumin, lemon juice, garlic, cayenne and salt and pepper to taste in a non-metallic bowl.
  • Add the lamb fillets and rub all over with the marinade. Cover the bowl and marinate in the fridge for at least 2 hours.
  • To make the dressing, whisk the lemon juice and honey together until the honey dissolves. Whisk in the yogurt until well blended. Stir in the herbs and add salt and pepper to taste. Cover and chill until required. Preheat the grill to high.
  • Remove the lamb from the fridge 15 minutes before you are ready to cook. Brush the grill rack with oil. Grill the lamb fillets, turning it once, for 10 minutes for medium and 12 minutes for well done. Leave the lamb to cool completely, then cover and chill until required.
  • Thinly slice the lamb fillets, then divide between 4 plates. Pour the dressing over the lamb slices, sprinkle with toasted sesame seeds and parsley and serve.


  • 4 tablespoon sesame oil
  • 2 tablespoon tomato puree
  • 1 tablespoon ground cumin
  • 2 teaspoon lemon juice
  • 2 garlic clove, crushed
  • Pinch of cayenne pepper
  • 750 grams lamb neck fillets, trimmed of any visible fat
  • Sesame Oil, for brushing
  • Salt and pepper
  • Toasted sesame seeds and sprigs of fresh flat-leaf parsley, to garnish


  • 4 tablespoon fresh lemon juice
  • 2 teaspoon clear honey
  • 100 grams Greek yogurt
  • 4 tablespoon finely shredded fresh mint
  • 4 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon finely snipped fresh chives
  • Salt and pepper

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