Greek Lamb

Before my husband had the blood test that started this whole cholesterol-reducing malarkey, we used to eat this all the time; probably much too much of it when we did eat it... Now I would advocate a very small portion of this delicious lamb with lots of other healthy vegetables, grains and pulses - you appreciate it much more! This is a brilliant Delia recipe from her How to Cheat book; although quite how this recipe is cheating I'll never know...


  • Lamb Neck Fillet
  • 2 Lemons
  • 4-5 Cloves Garlic
  • Parsley (optional)

Preheat your oven to 150˚c

Get a roasting dish and make a very large foil parcel…

The lamb needs to be wrapped up so that no steam escapes while cooking.  Lay out sheets of foil both ways in your roasting dish and make sure they are long enough to fasten together at the top with plenty of space inside the parcel.  If you have to use a third piece of foil to get the parcel sealed, it is not a problem

Chop your lamb into 3 or 4 cm chunks and trim off all the fat you can (this is important, lamb is fatty and it is good to make it as lean as possible)

Place the lamb in the roasting dish

Slice your garlic cloves and sprinkle over the lamb

Zest both lemons – add two thirds to the lamb and keep the rest for serving

Squeeze the juice of one and a half lemons over the lamb

Give the lamb a little mix (don’t break the foil at the bottom of the dish) and wrap up your parcel leaving as much space around the lamb as possible

Bake for 3 hours at 150˚c, by which point the lamb will be really tender.  Squeeze the rest of the lemon juice over the cooked lamb and sprinkle some chopped parsley and the remaining lemon zest

Is particularly good with rice or couscous

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