Name: Gordon Ramsay Lamb Neck Fillet Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 3–4 lamb neck fillets; Salt and black pepper; 1 onion, peeled and diced; 4 garlic cloves, peeled and smashed; 1 red pepper, cored and diced; 2 carrots, peeled and diced; 1 pear, peeled and diced; 1 tbsp groundnut oil; 1 tbsp raisins; 1 tsp coriander seeds; 1 tsp ras-el-handout (or ½ tsp cinnamon + ½ tsp cayenne pepper); 1 tsp sumac; 240ml water

This delicious lamb neck fillet recipe by Gordon Ramsay is a hearty, flavorful dish perfect for a cozy meal. Tender lamb, slow-cooked with fragrant spices, sweet pears, and vibrant vegetables, makes this recipe both nutritious and satisfying. It’s easy to prepare with everyday ingredients and offers a warm, comforting flavor perfect for any special occasion or weeknight dinner.

Jump to Recipe Jump to Video Print Recipe

Ingredients Needed:

3–4 lamb neck fillets
Salt and black pepper
1 onion, peeled and diced
4 garlic cloves, peeled and smashed
1 red pepper, cored and diced
2 carrots, peeled and diced
1 pear, peeled and diced
1 tbsp groundnut oil
1 tbsp raisins
1 tsp coriander seeds
1 tsp ras-el-handout (or ½ tsp cinnamon + ½ tsp cayenne pepper)
1 tsp sumac
240ml water

How To Make Lamb Neck Fillet Recipe?

Preheat the Oven and Season the Lamb: Preheat the oven to 160°C (300°F) / Gas Mark 2. Season the lamb fillets with salt and black pepper on all sides.
Sear the Lamb Fillets: Heat the groundnut oil in a large ovenproof pan or casserole over high heat. Add the lamb fillets and sear them on all sides for at least 5 minutes, until browned. Remove the fillets and set them aside.
Prepare the Vegetables: Reduce the heat to medium and add the diced onion, smashed garlic, carrots, and red pepper to the pan. Stir-fry for 5 minutes until softened and slightly colored.
Add Aromatics and Pear: Stir in the diced pear, raisins, coriander seeds, ras-el-hanout, and sumac, ensuring the vegetables are well coated in the spices.
Combine and Simmer: Place the lamb fillets on top of the vegetables in the pan. Pour in 240ml (1 cup) water, ensuring the liquid reaches the meat level. Bring the mixture to a simmer.
Bake in the Oven: Cover the pan with a lid and transfer it to the oven. Bake for 1 hour.
Turn the Lamb and Continue Baking: Remove the lid, turn the fillets over, and add more water if necessary. Return the pan to the oven and bake for an additional 30 minutes.
Reduce the Sauce: Remove the pan from the oven and transfer the lamb fillets to a warm plate. Place the pan on the hob over medium heat and boil for about 5 minutes, reducing the liquid until it thickens slightly.
Serve the Dish: Slice the lamb fillets and arrange them on plates atop the spiced vegetables. Serve hot.

Recipe Tips:

Brown the Lamb Properly: Searing the lamb until golden makes the dish taste amazing.
Dice Vegetables Evenly: Even cuts ensure everything cooks together perfectly.
Pick a Good Pot: Use a sturdy pot that cooks evenly and keeps the heat in.
Use All the Spices: The spices give the dish its special flavor—don’t leave them out.
Check the Water Level: If it looks dry while cooking, add a bit more water to keep it juicy.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover lamb neck fillet cool until it reaches room temperature. Transfer it to an airtight container, ensuring any sauce or juices are included to keep the meat moist. Store in the refrigerator for up to 3 days.
Freeze: Allow the lamb neck fillet to cool completely before transferring it to a freezer-safe container or bag. Seal tightly, label with the date, and freeze for up to 3 months.
Reheat: Heat a skillet over medium-low heat. Add a splash of sauce, broth, or water, and place the lamb fillet in the pan. Cover and gently reheat for 5–8 minutes, turning occasionally, until heated through.

Nutrition Facts:

Calories: 256kcal
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 55mg
Potassium: 235mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 18g