- 1 lamb neck fillet
- 2 teaspoonfuls Khmeli-Suneli Spices
- approx 2 tablespoons olive oil (plus additional spoonful for frying)
This recipe has been very kindly submitted to us by Cora Martin for us to share with you on our website. We hope you enjoy it but please do note that we are not able to try and test every recipe sent to us so all feedback is very much appreciated.
Cut lamb fillet into bite size pieces (removing any large pieces of fat and gristle) and place in a bowl with the spices and olive oil. Mix thoroughly and leave for at least 2 hours.
Heat another tablespoon olive oil in a frying pan and quickly fry the lamb. Serve with rice and salad.