Lamb with rose and almonds

Serves 3-4

For the salsa:

• 2 lamb neck fillets
• 0 freshly ground black pepper
• 0 olive oil

• 2 petals from pink roses
• 2 tbsp blanched almonds
• 1 tsp ground coriander
• 2 cloves garlic
• 4 tbsp olive oil

Step 1
Put all the salsa ingredients in a food processor and blend to a rough paste.

Step 2
Set to one side.

Step 3
Season the lamb neck fillets and gently fry in olive oil for about 8 minutes on each side; the lamb should be served quite pink.

Step 4
Cook the rose and almond mixture in a separate small frying pan for 2-3 minutes until it softens.

Step 5
Slice the neck fillets into chunks 2cm thick and serve with the sauce.