15 minutes (plus cooling)
25 minutes
Serves 2
Ingredients
200g lamb neck fillet, the thickest end
salt and pepper
1/2 375g sheet ready-rolled puff pastry
1 tbsp readymade tomato and olive tapenade
1 egg, lightly beaten
Cooking Method
If you’d prefer not to have to fiddle with pastry, mash 100g soft goats cheese with 1 tablespoon
of finely chopped fresh herbs, e.g. mint, basil, chives and parsley and pepper. Spread this all
over the top and sides of a seared piece of lamb fillet, press 30 grams soft breadcrumbs onto
this paste, drizzle with a little olive oil and roast for 20 minutes at 180C. Slice to serve.