Spiced Lamb

Sprinkle the lamb with dill, rosemary, thyme, and mustard seed. Add bay, pepper, allspice, lemon, and wine. Coat meat thoroughly. Refrigerate for at least 4 hours. Heat oil. Add red pepper and mushrooms and cook slowly to soften. Remove with slotted spoon. Reheat oil. Add lamb fillet, reserving the marinade. Brown meat quickly on both sides. Remove and set aside with veggies. Melt butter. When foaming, add flour. Lower heat and cook slowly until rich brown. Add beef stock slowly and bring to a boil. Return veggies and lamb to the pan and cook until done, about 15 minutes. Slice lamb diagonally. Arrange on plates. Spoon sauce over the meat.

Serve with rice or potatoes and a green veggie. It tastes equally good if the fillets are pork or steak.


  • 1 lb. lamb neck fillet
  • 1 tsp fresh chopped dill
  • 1 tsp fresh crushed rosemary
  • 1 tsp fresh thyme
  • 2 bay leaves
  • 1 tsp ground pepper
  • ½ tsp ground allspice
  • Juice of 2 lemons
  • 2 tsp black mustard seed, crushed
  • 1 cup red wine
  • 2 TBS olive oil
  • 2 TBS butter
  • 1 small red pepper, seeded and sliced
  • 3 oz button mushrooms, whole
  • 3 TBS flour
  • ½ cup beefstock
  • salt


  • Preparation Time: 5 mins
  • Cooking Time: 25 mins
  • Serves: 4
  • Difficulty Level: 3