Mum’s Lemon Lamb Neck Fillet

• servings: 2
• total time: 40 minutes

Ingredients

Splash of olive oil

2 thick cut lamb neck fillets pp

1 tbl plain flour

Zest of 1 lemon (save a pinch)

Juice of 1/2 lemon

2 tbl dried Greek oregano

1 tbl fresh chopped parsley (save a pinch)

Seasoning

Cup of Stock (chicken or vegetable is OK)

Directions

Fry off the lamb neck fillet to brown, once browned, remove from the pan and add the flour and mix into the oil in the pan you just cooked the lamb in.

Slowly add the stock to the flour mixing continuously until a roux is formed. You want the consistency of single cream. Add the oregano, seasoning and return the lamb back to the pan.

Keep on low heat for 3-4 minutes or until the flour is cooked through.

When it looks done add the lemon juice, zest and season well (it can take a good hit of ground black pepper).

To plate up; give another turn of black pepper, a pinch of parsley and lemon zest to give some colour and a light drizzle of extra virgin olive oil.