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Put the lamb neck fillets on a tray. Blend all the marinade ingredients with 1 tsp salt in a food processor, and pour this over the lamb. Rub the marinade into the meat, then chill for at least 12 hrs.
Remove the lamb from the fridge 1 hr before cooking. Scrape off the excess marinade. Mix all the rub ingredients together with 1 tsp salt and 1 tsp freshly ground black pepper. Sprinkle this over the lamb, patting the surface so the rub sticks.
Prepare a barbecue for indirect cooking, with the coals piled in one side. Put the lamb on the grill away from the coals, and put the spring onions (for the mayonnaise) directly over the coals, then close the barbecue lid. Fully open the top vents, and half-open the bottom ones. If your barbecue doesn’t have a lid, spread the coals thinly and cook direct, turning regularly. Keep checking the spring onions to prevent burning. (Work quickly so you don’t leave the lid off for long.) When the spring onions are blackened and soft, remove and cover with a tea towel until slightly cooled, then remove most of the burnt skin and finely chop. Mix with the mayonnaise, a pinch of salt and the paprika.
Use a temperature probe to check the lamb – once it is around 53C (this will take about 20-30 mins, but will vary) move directly over the coals. Turn regularly to brown on all sides. Once it is around 58-60C, remove from the heat and rest.
Slice the lamb neck into 1cm-thick slices. Serve with the spring onion mayo and lemon wedges for squeezing over.