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Gordon Ramsay Lamb Neck Fillet Recipe

Gordon Ramsay Lamb Neck Fillet recipe
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Lamb neck fillet is a lesser-known cut that’s incredibly flavorful when cooked correctly. In this recipe, Gordon Ramsay treats the meat with care—either pan-seared or slow-braised—with aromatics and herbs to bring out its deep, meaty character. The result is a succulent, tender dish that showcases this underrated cut.

Ingredients

  • 600g lamb neck fillet, trimmed

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 2 garlic cloves, crushed

  • 1 sprig rosemary

  • 1 sprig thyme

  • 1 small onion, sliced

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 200ml red wine

  • 200ml lamb or beef stock

  • 1 tablespoon tomato purée

  • 1 teaspoon Dijon mustard (optional)

Optional for serving:

  • Creamy mashed potatoes or cannellini beans

  • Roasted root vegetables

  • Grilled asparagus or sautéed greens

Instructions

  • Season and sear the meat: Pat the lamb dry and season with salt and pepper. In a hot pan, add olive oil and sear the lamb neck fillets until golden on all sides. Remove and set aside.

  • Sauté the aromatics: In the same pan, add a bit more oil if needed and cook the onion, carrot, celery, and garlic until softened and lightly browned.

  • Deglaze with wine: Stir in tomato purée and cook for 1 minute. Pour in the red wine and scrape the bottom of the pan. Let simmer for 2–3 minutes.

  • Add stock and herbs: Return the lamb to the pan, add rosemary, thyme, and enough stock to cover halfway. Bring to a gentle simmer.

  • Slow-cook the lamb: Cover the pan with a lid and cook on low heat (or transfer to a 160°C oven) for 1½ to 2 hours, or until the lamb is fork-tender.

  • Rest and serve: Remove the fillets and let them rest. Simmer the sauce to reduce slightly if desired. Serve the lamb sliced over mash or vegetables with sauce spooned over.

Find it online: https://gordonramsayeats.com/gordon-ramsay-lamb-neck-fillet-recipe/