Lamb Neck Fillets
Make sure the lamb is at room temperature before cooking by taking it out of the fridge in advance. Lightly oil and season all over.
Char over a very high heat for about 3 minutes on each side. Remove from the heat, brush with a little garlic butter and cover with foil.
Leave to rest for minutes, then before slicing, give another minute over the coals, brush with more garlic butter and serve.