Lamb Recipes

Greek-Style Lamb Neck Fillet with Oregano Potatoes

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Lamb neck fillets with an oregano dressing, served with Greek potatoes.

My Greek-style lamb neck fillet recipe is so easy to put together and so delicious that it almost feels like cheating. That, though, is the joy of simple, considered cooking. There is no need for unnecessary technique or flourish, just good ingredients and plenty of flavour. Lamb neck fillet is a hugely versatile cut: its marbled fat and interwoven muscles make it ideal for slow cooking, but it is equally good cooked to medium, as it is here.

The oregano potatoes are every bit as important. Plenty of chicken stock and olive oil soak into them as they cook, giving the edges colour and the centres a sticky, almost fudgy texture. A simple oregano dressing brings acidity and freshness, tying the lamb and potatoes together.

Serves: 3-4

Prep time: 25 minutes, plus time to bring the lamb to room temperature

Cook time: 50 minutes

Ingredients

Dressing

Method

  1. Preheat your oven to 180°C.
  2. Take the lamb neck fillets out of the fridge and their packaging. Leave to come up to room temperature.
  3. Peel the potatoes, then halve them and cut into chunky wedges, four wedges per half potato. Place them in a large ovenproof dish or roasting tray and season well with salt and a touch of black pepper. Mix well.
  4. Then add the lemon, garlic, oregano, chicken stock, olive oil and wine. Stir together and place in the oven. Set a timer for 45 minutes.
  5. Season the neck fillets well with sea salt.
  6. Set a frying pan or cast iron skillet over a high heat with a tablespoon of oil.
  7. Once the pan is hot, at the point where the oil is just beginning to smoke, add the neck fillets. Keep the heat high and brown the fillets on all sides, moving them around the pan and flipping them regularly. Once all sides are nicely browned, put them in the oven for 3–4 minutes.
  8. Remove from the oven, lift the neck fillets out of the pan onto a plate and leave to rest for 10 minutes.
  9. After 45 minutes, check that the potatoes are cooked. If they need a little longer, return them to the oven. Top up with a little more stock if they are completely dry.

For the Dressing

  1. Combine all the dressing ingredients in a bowl and season with sea salt. Stir well and leave to sit.
  2. After 15 minutes, taste the dressing and adjust the seasoning as necessary.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.