Far Eastern Lamb

(SERVES 4)

• 2 lamb neck fillets, about 275 g/10 oz each, trimmed of all fat and sinews
• Grated rind and juice of 1 lime
• 30 ml/2 tbsp soy sauce
• 2 garlic cloves, chopped
• 15 g/ ½ oz/1 tbsp low-fat spread
• A few artificial sweetener granules (optional)

To Serve:

• 175 g/6 oz/ ¾ cup Thai fragrant rice, boiled

Wipe the meat and place in a shallow dish. Mix together the lime rind and juice, soy sauce and garlic. Pour over the lamb and turn to coat completely. Cover and chill for at least 6 hours, preferably overnight. Remove from the marinade and place in a roasting tin (pan), reserving the marinade. Dot with the low-fat spread. Roast in a preheated oven at 230degree C/450degree F/gas mark 8 for 20 minutes. Transfer to a warmed carving dish and leave to rest for 5 minutes before carving into slices. Meanwhile, spoon off any fat in the roasting tin. Add the reserved marinade and bring to the boil, stirring. Taste and add a few grains of artificial sweetener, if liked. Arrange the lamb on four warmed plates. Spoon the juices over and serve with Thai fragrant rice and Mustard Carrot Salad.