Fillet of Lamb with Herbs & Garlic

Lamb neck fillet is an underrated cut for the barbecue. It’s cheaper than loin, more flavorful than leg steaks, and stays juicy even over high heat. Butterflied open and pounded to an even ¾-inch thickness, it cooks in under 10 minutes per side.

The long marinade is where this recipe earns its flavor. Rosemary, thyme, sliced garlic, and olive oil soak into the lamb for up to 48 hours, and the difference between an 8-hour and a 2-day marinade is dramatic. The herbs permeate deep into the meat rather than sitting on the surface.

Butterflying the fillet and pounding it flat isn’t just for speed. Thin, even pieces cook through without charring the outside, which matters with lamb neck since it needs to be cooked all the way through.

Chef Tips

• Pound the lamb between clingfilm to avoid tearing the meat. A rolling pin works better than a mallet here since you want even pressure, not force.
• Turn the lamb in the marinade every few hours during the 48-hour soak. The pieces on top dry out if left untouched.
• Let the lamb rest 5 minutes after grilling. The juices redistribute and the meat stays moist when sliced.
• Brush with marinade during cooking, but stop with a few minutes left. Raw marinade that touched raw lamb shouldn’t be on the finished meat.

Variations

• Lemon herb: Add the juice of one lemon and a teaspoon of lemon zest to the marinade for a brighter, more Mediterranean flavor.
• Cumin-spiced: Stir in ground cumin and smoked paprika for a North African-inspired twist.