Barbecued Best End of Neck Lamb Fillet

Prepare the vegatables. Peel, chop and boil the celeriac. Pod the peas and simmer in a little water and a tablespoonful of butter. Trim the broccoli shoots and cut vetically into half.

Cut the fillets into 1½ inch/4 cm cubes and thread on to skewers. Paint with olive oil and season with salt and pepper  Picture  . Strip the herbs from their stalks, chop and put in three tablespoonfuls or so of olive oil.

Put the lamb on to the barbecue along with the broccoli halves  Picture  . Turn the lamb and broccoli from time to time until they are tender. Meanwhile heat up the herbed oil.

Finish off the vegetables by mashing the drained celeriac with a little butter and cream and sesoning with a little salt, similarly drain the peas and mash with a little butter and season with salt, pepper and some lemon juice.

When done, put the vegetables and lamb on to serving dishes, spoon some herb oil on the lamb and serve  Zoom  .