Lamb neck with ramson crumbs

Lamb neck with ramson crumbs

By
From
Deep South
Serves
4
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
100ml rapeseed oil
2kg lamb neck
1 white onion, cut into large dice
2 carrots, cut into large dice
2 celery stalks, cut into large dice
100ml dry white wine
2-3 sprigs thyme
8 garlic cloves, crushed
1 litre see method for ingredients
sea salt
freshly ground black pepper

For the ramson crumbs:

Quantity Ingredient
150g ramson leaves
100ml olive oil
75g breadcrumbs, lightly toasted in a low oven

Method

  1. Heat the rapeseed oil in a large, heavy-based casserole, season the lamb neck and add to the pan. Cook until golden on all sides. Remove from the pan and set aside. Add the onion, carrots and celery to the pan and cook over a medium heat until softened and lightly caramelised.
  2. Pour in the white wine and cook, stirring and scraping the pan with a wooden spoon to deglaze, until the wine has completely evaporated. Strain off the excess fat. Add the sprigs of thyme, garlic and chicken stock. Nestle the lamb neck back into the pan, bring to a simmer, then cover and transfer to an oven heated to 160°C. Cook for 1½ hours, until the lamb is tender. Allow to cool in the casserole.
  3. Strain off the stock into a clean pan and simmer until reduced by half, skimming constantly to remove the fat from the surface. Pick the lamb meat away from the bones and set aside.
  4. For the ramson crumbs, chop the ramsons in a food processor, add the olive oil and blitz to a paste. Add the toasted breadcrumbs and pulse until the mixture is bright green. Spread it out on a baking sheet lined with baking parchment and toast again in a low oven until crunchy. Season with salt to taste.
  5. To serve, put the lamb neck in a frying pan with 200ml of the reduced cooking liquid and baste continuously over a medium-high heat until the sauce thickens and glazes the meat evenly. Transfer to serving plates, garnish with the ramson crumbs and serve immediately.
Tags:
American
Southern cooking
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