MALDON GARLIC SALT-CRUSTED LAMB NECK WITH WHIPPED TAHINI, RESCALDO PEPPERS, SALSA VERDE & DUKKAH

Instructions

Dukkah

• Toast coriander, cumin and fennel seeds in a dry pan until fragrant, about 2 minutes. Tip into a mortar. Toast sesame seeds until golden, add to mortar. Toast pistachios until just coloured, 2–3 minutes. Roughly crush everything together, make sure to keep some texture. Fold in sumac, crispy shallots and Maldon flakes. Set aside.

Rescaldo Peppers

• Preheat Weber gas grill on high, all burners, lid down for 10 minutes. Grill whole peppers directly on the grates, lid down, turning every 3-4 minutes until completely charred and collapsed. Transfer to a bowl, cover with cling film, rest 15 minutes. Peel, deseed, slice into wide strips. Dress with olive oil, vinegar and Maldon.

Whipped Tahini

• Whisk tahini, lemon juice and garlic together. Add ice water a splash at a time until smooth and pale. Season with Maldon. Fold in labneh.

Salsa Verde

• Finely chop parsley, mint, anchovies and capers together on a board. Scrape into a bowl. Whisk in garlic, lemon zest and juice, then stream in olive oil. Finish with vinegar.

Lamb

• Pat fillets dry. Rub with olive oil, press Maldon Garlic Sea Salt Flakes generously onto all surfaces, season with black pepper. Set Weber to 2-zone: one side high, one side low. Sear on the hot side 3-4 minutes per side until deep and crusted. Move to the indirect side, lid down, until lamb hits target of 55°C internal. Rest 5-10 minutes.

Serve:

• Spread tahini across the base. Lay rescaldo peppers on top. Slice lamb against the grain and lay this on the peppers. Spoon over salsa verde. Finish with a heavy shower of pistachio dukkah and a final pinch of Maldon Garlic Salt Flakes on the cut face of the lamb.

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