September 26, 2022

Spiced Lamb neck fillet with Chickpea and Tomato stew and Chermoula

By Online Provenance Butcher
Spiced Lamb neck fillet with Chickpea and Tomato stew and Chermoula

Serves 4


1 jar Bold Bean Co. Queen Chickpeas

2-3 lamb neck fillets (approx 150g per person)

1-2 red onions (finely diced)

2-3 cloves of garlic (sliced)

½ tsp cumin

½ tsp smoked paprika

1tbsp tomato puree

1 jar Mutti Passata

Spice rub for lamb:

1tbsp ras el hanout

½ tsp smoked paprika 

¼ tsp salt

¼ tsp pepper

Chermoula dressing;

20g coriander

20g parsley

1 clove garlic

Juice and zest of 2 lemons 

100ml olive oil

¼ tsp cumin

¼ tsp smoked paprika


Make the chermoula dressing by adding everythig to a jug and blending with a good pinch of salt and pepper.

Leave to one side to use later.

Start the chickpea stew, get a medium pot on a low-medium heat and add a small amount of olive oil, add the onion and garlic, season and leave to cook for 4-5 mins or until soft.

When soft add the tomato puree, cumin, smoked paprika and cook for 1-2 mins, add the tomato passata and the Jar of chickpeas, leave the stew to cook for 15-20 mins, check for seasoning.

For the lamb add the spice rub together and mix well, cover the neck fillets with the spice rub liberally.

Get a large frying pan or griddle on a medium high heat and add a small amount of oil and cook the lamb neck fillets, colour on all sides and cook until it reaches 58 degrees. 

Allow to rest for 4-5 mins and slice.

To serve add a small amount of the chickpeas stew to a bowl, top with the sliced lamb neck fillet and spoon over a generous amount of the chermoula.