Roast Neck Fillet of lamb in Redwine, Rosemary and Garlic on a Mustard Mash with

Griddled asparagus.

Prep time 1hr

get the lamb neck, soak in red wine, rosemary and garlic whilst peeling the potatoes.

stick lamb and juice into the oven 20 mins before eating

mash the tatties with mustard, milk, butter and black pepper

put asparagus in frying pan or on griddle if you have one and turn it

mash onto plate, lamb out of oven after 20 mins cooking so still a little pink in middle, cut at angle and arrange on mash artisticly

stand aspargus over the mash and meat in a teepee style and drizzle balsamic dressing onto the plate for effect.

and there you have it - restaurant food for your surprised and appreciative lady

Posted By: Tony Martin, Jun 5, 13:56:54