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Griddled lamb and cherry vine tomatoes
Serves 4 Starters and mains
Ingredients
- 700-800g neck of lamb fillet
- 2 garlic cloves, roughly chopped
- 4tbsp extra virgin olive oil
- 9 stems of sweet marjoram or oregano, leaves removed
- ½tsp red chilli flakes, crushed
- 400g tiny cherry vine tomatoes broken into 4 sets
- 2 small red onions, thinly sliced lengthways
- juice of ½ lemon
Method
Cut the lamb into 2cm slices and put in a dish. Crush the chopped garlic with ½tsp salt using the back of a heavy knife to make a paste, add to the lamb with 2tbsp of the oil. Finely chop the marjoram stalks and mix into the lamb with the chilli flakes and season with sea salt and freshly ground black pepper. Mix the tomatoes with 1tbsp oil and season.
Heat a ridged griddle pan (this could be used on a barbecue so the small tomatoes don’t fall between the bars) until just smoking. Add the lamb and cook for 3 minutes on the first side and 3-4 on the other until golden and crusty; it should be rare so when you press it with your finger it will give. Put on a plate to rest and cook the tomatoes until browned in patches and softened a little.
Take out of the pan and add the onions and cook for a few minutes, put in a bowl and squeeze over some lemon juice and scatter over the lamb to serve.
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