How to make slow cooked lamb fillet

There is no meat so juicy, so tender as slow cooked lamb. And if you marinate overnight before the roast the flavours are sublime. So take things easy

Slow and steady: giving meat a little more time, will pay off in terms of flavour (Julia Platt Leonard)

Winter may (or may not) be over but slow cooked dishes are still in season. Cuts of meat like lamb neck fillet are economical and stars when they’re cooked low and slow.

Any work is done at the beginning with spice rubs or marinades. After that, the heavy lifting is down to low heat and time.

The result is meat that is juicy, flavourful and tender.

You could serve slow cooked lamb fillet over rice, bulgur wheat or giant couscous. Another way to go is to top naan, tortillas or flat bread with a healthy spoonful or two.

The lamb is quite rich so add some acid in the shape of a cabbage slaw or something pickled, like these quick pickled radishes.

The coriander sauce is tart and herby which is exactly what you want as a counterpoint to the lamb.

On the plate it is bright and colourful – just the ticket when the calendar says spring but the weather forecast doesn’t.

(Julia Platt Leonard)

Slow cooked lamb fillet

1 tbsp turmeric powder
1 tsp cumin powder
1 tsp ground sumac
1 tsp mild chilli powder
½ tsp paprika
¼ tsp ground ginger
2-3 tbsp olive or vegetable oil
750g lamb neck fillet, about 2
Salt
35g coriander, leaves and stems, roughly chopped
1 lime, juiced
75g Greek yoghurt

Preheat oven to 125C

Mix together the spices and oil in a bowl or casserole dish. Add the lamb and coat thoroughly in the spice mixture. Cover and store in the refrigerator for several hours or overnight.

Heat a pan over medium-high heat. Remove the fillets from the marinade, season them well with salt, and sear on all sides until light brown. Be careful, as the spices can burn if the heat is too high.

Remove from the pan and place in an oven proof casserole with lid. Cook in the low oven for at least 3 hours, or until the meat is tender and flakes easily.

While the meat is cooking, make the coriander sauce. Blitz the chopped coriander, lime juice and yoghurt in a blender until smooth. Taste and add salt as needed. Set aside in a serving bowl.

When the meat is cooked, take it out of the pan and place on a plate, cover and keep warm. Pour off the juices from the pan and remove the oil. An easy way to do this is to pour the juices into a jug, refrigerate and the grease will rise to the top and congeal so you can easily get rid of it.

Turn the oven up to 220C. Place the meat back in the pan and shred using two forks. Pour back in the degreased cooking juices and stir to coat the meat. Place in the hot oven to warm and crisp up the meat – around 10 minutes or so.

Serve the meat warm on flatbread with a healthy drizzle of the coriander yoghurt sauce.

@Juliapleonard