Ingredients
For the marinade
4 tbsp olive oil
1 tbsp oregano
1 tbsp thyme
1 clove garlic, crushed
1 tbsp honey vinegar
1 tbsp lemon juice
1 tbsp tomato purée
For the lamb
2 lamb neck fillets, approx 225g/8oz each
2 tomatoes, sliced
8 slices of sundried tomatoes
55g/2oz mozzarella cheese, sliced
1 tbsp cornflour
300ml/10fl oz vegetable stock
Preparation
Mix together the marinade ingredients in a bowl, add the lamb, cover and leave for 2 hours or overnight in the fridge.
To cook, place each fillet on a large square of cooking foil. Cover the fillet with a layer of tomatoes (both type) follow this with a layer of mozzarella then a second layer on top and pour over the marinade.
Wrap the lamb in the foil to create a sealed package, place on a baking tray and cook at 200C/400F/Gas 6 for 1 hour. Allow to rest in the foil for 10 minutes before slicing.
For the sauce: drain the cooking juices into a pan, add the stock and reduce to about one third. Thicken to preference with the cornflour. Serve.
