4 tablespoons olive oil
salt and freshly ground black pepper
8 small onions
4 whole garlic cloves
1 cup dry white wine
1 tablespoon rosemary
1 teaspoon thyme
1 teaspoon chopped fresh mint or 陆 teaspoon dried mint
1陆 pounds cabbage, cut in 陆-inch chunks
4 carrots, cut in 1-inch pieces
2 stalks celery, chopped
2 bay leaves
2 cups pre-cooked green peas
3 medium potatoes, cut in large pieces
Preheat oven to 400掳.
Remove excess fat from lamb. Place in a wide skillet, with 1 tablespoon of the olive oil. Add salt and pepper to taste and cook, uncovered, over medium heat. As lamb begins to brown, add onions and garlic. When onions wilt, drain and discard all fat from pan.
Return skillet to heat and add wine, rosemary, thyme, and mint. Cover, lower heat, and simmer 5 to 7 minutes.
In the meantime, boil cabbage in 4 cups of boiling water. Boil for 5 minutes, drain, but save 2 cups of liquid, and set cabbage aside. Place lamb and its juices in an ovenproof casserole. Add cabbage and the 2 cups of reserved water. Add all remaining incredients except peas and potatoes.
Cover, place in oven, and cook for 陆 hour. Add peas and potatoes and cook 45 minutes to 1 hour more. Taste for salt and pepper. Discard garlic and serve hot to 6 to 8 people.
I often use them in soups, as there isn't much meat on the ones I get.What can I do with neck of lamb?Recipes would be great!?
Stuffed Lamb Neck Fillets
4 good-sized Lamb neck fillets
1 cup of good Beaujolais or Cabernet Sauvignon (I always keep old opened bottles corked for a week or so for such a purpose)
(fresh) rosemary, mixed herbs, parsley
String
Wooden Mallet
陆 fresh onion
400 oz breadcrumbs
2-3 garlic cloves
2 eggs
Prepare the stuffing first. Chop the onion finely and fry in a pan on high heat. Make sure that the onion just ';sweats'; and does not change colour. Remove the pan from the heat and add the pressed garlic cloves. Flash quickly back on the heat to make sure that the cloves keep their flavour. Place onions into large bowl and add the breadcrumbs. Knead well and add the eggs until the stuffing is thick. Depending on the breadcrumbs, it may take 2 eggs. once the stuffing is ';doughy'; - then place to one side for at least 陆 hour to breathe. Take out the lamb fillets. Place each onto a wooden board and cut off as much fat as possible without damaging the meat. Slit each joint lengthwise 陆 way through and whack it with the mallet until each is flattened. Layer each fillet with stuffing and place on top of each other in a ';cube';. Use the string to tie the joint along the length. It should only require width-ways tying, not length ways.
Wrap in a terrine or in foil and place in a preheated oven on LOW temperature (190掳 Centigrade). Add the rosemary and other herbs to taste as well as the red wine across the joint. It is also possible to use Sherry or Port - but wine is cheaper !
Leave for 1 hour and serve with spinach and baby new potatoes.What can I do with neck of lamb?Recipes would be great!?
LAMBS NECK STEW
3 lb. lamb necks
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
2 tbsp. vinegar
1 (8 oz.) tomato sauce
Boil lamb necks with salt, pepper, garlic salt and vinegar. Boil until tender, then add tomato sauce. Boil for 10 minutes. Turn off fire and let set for 20 minutes before serving.
Fillet of Lamb with Herbs and Garlic
450 g Lamb neck fillet
1 ts Dried thyme
1 ts Dried rosemary
2 Cloves garlic, thinly sliced
2 tb Olive oil
Salt and freshly ground black pepper
Cut each piece of lamb in half crossways then cut lengthways, not quite all the way through, and open out like a book. To cook safely on a barbecue, each piece should be no thicker than 2cm/ 3/4 in. If it is any thicker, beat lightly with a rolling pin between 2 pieces of clingfilm
Combine all the remaining ingredients in a bowl and add the lamb. Mix well, then cover and leave in the fridge for up to 48 hours, turning occasionally.
Place the meat on the barbecue grid and cook for 4-5 minutes each side. Make sure it is thoroughly cooked. Brush lightly with the marinade during cooking.
Neck of lamb with lemon and thyme
Ingredients
2 tbsp olive oil
1kg/2录lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
juice of 1陆 lemons, plus a little thinly pared rind
6-8 sprigs of thyme
a wine glass of water, or lamb stock
salt and fresh ground black pepper
Method
1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned.
2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes until the meat is tender.
3. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.
I hope these were helpful,Take Care!!! :)
Try this recipe.............
http://www.epicurious.com/recipes/food/v鈥?/a>
long slow roasting. cover with foil and add vegetable stock in the bottom of the pan. add some veggies like a roast and enjoy
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