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Italian lamb

Prep time over 2 hours
Cook time over 2 hours
Serves 4
by Paul Harwood

From MasterChef

Method


  1. Mix together the marinade ingredients in a bowl, add the lamb, cover and leave for 2 hours or overnight in the fridge.

  2. 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.

  3. 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.

  4. 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.

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

Shopping List

Italian lamb

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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