Grilled lamb fillet with almonds and orange blossom from Essential Ottolenghi: A Collection (page 208) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad with tahini and za'atar; Spring onion and herb salad; Roasted whole cauliflower; Roasted baby carrots with harissa and pomegranate; Roasted beetroot with yoghurt and preserved lemon; Couscous, cherry tomato and herb salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for 2 hours or overnight.

  • Jesmondgirl on April 04, 2020

    Was really nervous about this as I have always thought of lamb neck fillets as something which requires slow cooking. I was nervous that simply searing and cooking in the oven for a few minutes would result in tough meat. I should have trusted Ottolenghi ! It was both rare and superbly tender.

  • FJT on June 29, 2019

    This was really good despite me mistakenly ditching the marinade instead of reducing it as a sauce (I got distracted with guests arriving). Didn’t seem to matter, but it would probably have been even better had I managed to follow the recipe properly.

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