Lamb Neck Fillet with Smoky Mashed Potatoes

by Emily Watkins

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 1 hour 30 minutes


4 lamb neck fillets

1l water

30g of table salt

1 sprig of rosemary

1 garlic clove

rapeseed oil


1kg mashing potatoes

100g of unsalted butter

100ml of smoked rapeseed oil

100ml of milk



seasonal greens, such as curly kale or cavolo nero

1 knob of butter

1 pinch of salt


1. To make the brine, bring the water to the boil with the salt, rosemary and garlic. Once the salt has dissolved, leave to cool to fridge temperature. Place the lamb neck fillets in the brine for 1 hour, then rinse off the lamb and pat dry

2. Meanwhile, peel the potatoes and rinse before placing into a steamer. Cook until they are so soft that they fall apart when you touch them

3. Dice the butter and place in a bowl. Pass the potatoes through a mouli or potato ricer onto the butter, then mix in and season to taste. Set aside

4. To cook the lamb neck fillets, place a heavy-based pan over a medium-high heat. Rub the lamb with a little oil and place in the pan. Caramelise on all sides until the fillets are deep all over, then cover with foil and rest for 15 minutes

5. To finish the mash, bring the smoked oil and milk to a simmer in a saucepan. Add the mash and use a spatula to mix the potato into the mixture. Check the seasoning and adjust if necessary. Keep warm

6. Blanch the greens in boiling water for a few minutes, then drain and dress with a knob of butter and a pinch of salt

7. Carve the lamb neck fillets, season with a little salt and serve with the smoked mash and wilted greens