Slow Cooked Lamb Neck Recipe
Although you may be put off by lamb neck, it’s actually a really good cut of meat. It’s cheap yet brilliantly tasty – perfect for great meals on a budget.
This recipe sees the lamb neck slow cooked leaving it tender and full of flavour, perfect for a family evening meal.
Here’s what you’ll need and how to do it –
Slow Cooked Lamb Neck
Ingredients:
4 whole lamb necks
Salt
Olive oil
Sumac spice mix
Lemons
Yoghurt
Parsley / coriander
The Spice Mix:
1 t/s cumin
1 t/s coriander
1 star anise
1 t/s black pepper
3 tbs paprika
1 clove of garlic
Method:
Toast all spices until fragrant. Grind to a fine powder.
Put water into the sous-vide machine and set to 65oc.
De-bone the necks, separate the two neck fillets and clean away any excess fat making sure to remove the spinal cord.
Mix two table-spoons of the spice mix with 1 cup of yoghurt. Marinate the necks with the spiced yoghurt, a generous pinch of salt and a splash of olive oil.
Place necks into a cry vac bags and seal on a medium to high setting.
Once vacced, place into the water bath and cook for 4 hours.
Once cooked remove from bags a drain well. In a hot pan or on a bbq seals all side well to achieve a ‘roasty’ flavour.
Carve into slices and serve on a large platter.
Garnish with a sprinkle of sumac, herbs, chunks of lemon and a bowl of yoghurt on the side.
This recipe is from Recipes that Rock which starts on the 24th June, 12:30 & 18:30, Food Network UK (freeview 48, Sky 262, freesat 403).
Tagged in Recipes Food & Drink