Lamb in Red Wine

This one’s extremely easy to make but the results are still delicious.

A nice dish to just bang in the oven and forget about for a while.

If you don’t see this cut of meat in the supermarket try Kirkgate market in town, any of the butchers will point you in the right direction.

You could even use leg of lamb rather than neck fillet, but it will be more expensive.

  • Preheat the oven to 200c
  • Chuck everything in a small roasting tin with lots of salt & pepper.
  • Roast for about an hour turning now and then to colour evenly.
  • Serve with flatbreads and salad or a potato dish of your choice.

Ingredients

300g piece lamb neck fillet, cut into bite sized chunks

1 Large glass Red Wine

4 Tomatoes, quartered

4 Garlic cloves

4 Rosemary sprigs (or, at a push, 2 teaspoons dried rosemary)

Salt & Pepper

Servings

2 People