Greek Lamb Recipe – what other three words could be the epitome of a Greek dish?! This is my mum’s incredible Greek lemon lamb neck fillet recipe. Thanks Mum! x

My mum’s greek lamb recipe is simplicity itself, but-oh-so-tasty.. Rich flavours of lamb neck fillet coupled with the freshness of lemon zest and the Cypriot undertones of oregano.. Need I say more?

I remember my mum making this as a kid, and we all loved it. Even now my mum’s lemon lamb fillet recipe works everytime and is always gobbled up in a few minutes.

Love lamb? Love Greek food? Then you’ll love this… 

It’ the perfect quick mid week meal.

I have a hazy recollection this was one of those – need something quick to stop three boys going into gastro-deficit-meltdown-mode and screaming the house down. This is comfort food with a zing!

Lamb Neck Fillets or Lamb Chops? I used lamb neck fillets (as you can see in the picture) but this also works with any quick cut of lamb. Lamb chops work great for this Greek lamb recipe as well.

Lamb neck fillets are still one of those cuts of lamb that remains a cost effective alternative to lamb chops. It’s quite an underused cut of lamb; lamb neck is commonly used for slow cooking (and is tough so needs a few hours), but the lamb neck fillet is tender, wonderful when seared and served pink.

If you want another lamb neck recipe check this one out – this time using lamb middle neck or best end for a quick 45 minute roast…

Greek Lamb Recipe – Mum’s Lemon Lamb Neck Fillet:

Serves 2 – 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)

Greek Lamb Recipe – Method:

1. 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.
2. 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.
3. Keep on low heat for 3-4 minutes or until the flour is cooked through.
4. When it looks done add the lemon juice, zest and season well (it can take a good hit of ground black pepper).
5. 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.

Goes well with some brown rice or in a nice big bowl with a chunk of rustic bread and a hug from your mum!