Gordon Ramsay Lamb Neck Fillet Recipe

This Gordon Ramsay Lamb Neck Fillet Recipe is a tender and slow-cooked recipe, which is made with aromatic ras-el-hanout and sumac. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.

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Gordon Ramsay Lamb Neck Fillet Recipe Ingredients

• 3–4 lamb neck fillets
• Salt and black pepper
• 1 onion, diced
• 4 garlic cloves, smashed
• 1 red pepper, diced
• 2 carrots, diced
• 1 pear, diced
• 1 tbsp groundnut oil
• 1 tbsp raisins
• 1 tsp coriander seeds
• 1 tsp ras-el-hanout (or ½ tsp cinnamon + ½ tsp pepper)
• 1 tsp sumac
• 240ml (1 cup) water

How To Make Gordon Ramsay Lamb Neck Fillet Recipe

1. Preheat Oven and Sear Lamb: Preheat your oven to 160°C / 300°F. Season the lamb neck fillets generously with salt and pepper. Heat the groundnut oil in a large, oven-safe pot or Dutch oven over high heat. Sear the lamb on all sides until deeply browned, then remove from the pot and set aside.
2. Sauté the Vegetables: In the same pot, sauté the diced onion, smashed garlic, diced carrots, and diced red pepper for about 5 minutes until they begin to soften.
3. Add Fruit and Spices: Stir in the diced pear, raisins, coriander seeds, ras-el-hanout, and sumac. Cook for another minute until the spices are fragrant.
4. Braise the Lamb: Return the seared lamb fillets to the pot. Pour in the water and bring the liquid to a gentle simmer on the stovetop.
5. Cook in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 1 hour. After an hour, flip the lamb fillets over, leave the pot uncovered, and bake for another 30 minutes.
6. Rest and Reduce: Remove the lamb from the pot and let it rest on a cutting board for 10 minutes. While the lamb rests, place the pot back on the stove and simmer the sauce for 5 minutes to reduce and thicken slightly.
7. Serve: Slice the rested lamb and serve it over the bed of vegetables with the reduced sauce spooned over the top.

Recipe Tips

• Why is it important to rest the lamb? Even after braising, resting the meat is crucial. It allows the muscle fibers to relax and reabsorb their juices, ensuring the lamb is as tender and moist as possible when you slice it.
• How do I get the most flavor from the spices? For the coriander seeds, crack them lightly with the flat side of a knife or in a mortar and pestle before adding them to the pot. This breaks them open and releases their aromatic oils for a much more intense flavor.
• What’s the best pot to use for braising? A heavy-bottomed pot with a tight-fitting lid (like a Dutch oven) is ideal. It retains moisture and provides even, consistent heat. If your lid leaks steam, you can create a better seal by placing a layer of foil over the pot before putting on the lid.
• Why sear the meat first? Searing the lamb in a hot pan before braising creates a deep, caramelized crust through the Maillard reaction. This builds a rich, savory flavor foundation that you cannot achieve by simply stewing the meat.

What To Serve With Lamb Neck Fillet

This rich, fragrant dish pairs perfectly with sides that can soak up the delicious sauce:

• Fluffy couscous
• Warm flatbread or pita bread
• A simple green salad with a lemon dressing to cut the richness
• Creamy polenta

How To Store Leftover Lamb Neck Fillet

• Refrigerate: Cool the lamb and vegetables completely and store them in an airtight container in the refrigerator for up to 3 days. The flavors will often be even better the next day.
• Reheat: Reheat gently in a covered pot on the stove with a splash of water or stock to loosen the sauce.

Lamb Neck Fillet Nutrition Facts

• Calories: 256kcal
• Carbohydrates: 18g
• Protein: 30g
• Fat: 7g
• Saturated Fat: 2g
• Sodium: 400mg
• Fiber: 4g
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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