Slow-braised lamb neck with gremolata, Lay The Table
Lamb

Slow-braised lamb neck with gremolata

Slow-braised lamb neck with gremolata, Lay The Table

A couple of weeks ago, me and my Dads Dining Club companions went to Gordon Ramsays Bread Street Kitchen in the City where I had one of the best dishes Id ever tasted: braised lamb neck with gremolata.

It was so soft and unctuous, with the powerful richness of the lamb balanced beautifully by the herby-garlic-zestiness of the gremolata.

I had to re-create it at home. And I have. As this post proves.

Lamb neck is a cheapish cut, and quite tough unless cooked correctly. But thats what slow-cookers were invented for, right?

The results were worthy of the sweary Scotsman himself.

Serves 2

2 x lamb neck fillets
1 tbsp vegetable oil
1 lamb stock cube, dissolved in 500ml boiling water
1 glass white wine
2 small dried chillis
3 sprigs rosemary
2 garlic cloves, peeled and crushed
Salt and black pepper to season

For the gremolata

Zest of l lemon, grated or finely chopped
Juice of same lemon
2 tbsp flat-leaf parsley leaves, finely chopped
2 garlic cloves, peeled and finely chopped
Couple of glugs of extra-virgin olive oil

 

1. Heat the vegetable oil in a large frying pan and brown the lamb all over.

Slow-braised lamb neck with gremolata, Lay The Table

2. Transfer to a slow-cooker with the rest of the ingredients and cook on LOW for 4-6 hours until the lamb is meltingly tender.

3. Meanwhile, make the gremolata by mixing all the ingredients together in a small bowl.

Slow-braised lamb neck with gremolata, Lay The Table

4. You can make all of the above in advance and refrigerate until needed.

5. When its nearly time to serve, preheat the oven to 180C/Gas 4. Transfer the lamb to a tin foil parcel along with a sprig of rosemary. Put in the oven to warm up.

6. Meanwhile, strain the stock and transfer to a small saucepan. Boil to reduce to about 200ml for a few minutes.

7. Plate up the lamb and dress it with the gremolata. Serve with creamy mashed potatoes, brocolli and drizzled with the reduced stock.

Slow-braised lamb neck with gremolata, Lay The Table

Slow-braised lamb neck with gremolata, Lay The Table

Slow-braised lamb neck with gremolata, Lay The Table

 

 

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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