LAMB NECK RAGU
Serves six
- 1 EMH lamb neck
- cold-pressed olive oil
- 1 onion
- 1 medium carrot
- 1 celery stalk
- 1 garlic bulb
- 250 ml dry red wine
- 2 tins (400 g) chopped tomatoes
- a couple of rosemary sprigs
- a handful of sage leaves
parsley sauce:
- a large bunch of flat-leaf parsley
- 1 garlic clove
- lemon zest and juice
- a pinch of chilli flakes
for serving:
- 500 g fresh pasta
- Parmesan
Peel the onion and garlic. Finely chop all the vegetables. Heat oil in a pan and brown the lamb neck on all sides, season with salt and pepper. Transfer to a casserole pot. Add a little more oil to the pan if needed and fry the vegetables. Pour in the wine and heat until the alcohol has evaporated. Add the herbs and chopped tomatoes, bring to the boil, season with salt and pour everything into the casserole pot. Cover first with baking paper and then with the lid. Place in a preheated 170-degree oven and cook for 2.5 hours until the lamb neck is tender.
To make the sauce, peel the garlic clove and finely chop together with the parsley, add lemon juice to taste, season with salt and chilli flakes. Remove the lamb from the pot and discard the herb stalks. Shred the meat using two forks and return to the sauce.
Meanwhile, cook the pasta according to the packet instructions. Add to the ragu and mix well. Divide among plates and serve with parsley sauce and grated Parmesan.
SPRING LAMB NECK ROAST WITH POTATOES AND PEAS
Serves six
- 6 EMH lamb neck pieces
- salt
- 1 tbsp pepper blend (equal parts black, white, green and pink peppercorns)
- 1 tsp chilli flakes
- 1 tbsp dried rosemary
- cold-pressed olive oil
- 6 large onions
- 4 garlic cloves
- 200 ml dry white wine
- 500-600 ml chicken or vegetable stock
- 1 kg small potatoes
- 400 g frozen green peas
- flat-leaf parsley
Toast the peppercorns in a pan until fragrant. Transfer to a mortar, add chilli flakes and grind to a coarser powder. Stir in the rosemary. Drizzle olive oil over the lamb pieces, season with the salt and pepper blend. Cover with cling film and leave to marinate for 24 hours. Remove from the fridge at least half an hour before cooking to come to room temperature. Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic. Heat oil in a casserole pot, brown the neck pieces on all sides, then remove from the pot. Add the garlic and onion, stir for five minutes. Return the neck pieces, pour over the wine and heat until the alcohol has evaporated. Pour in the stock, cover with baking paper and then the lid. Cook in a preheated 180-degree oven for one hour. Add the potatoes and top up with more stock or water if needed. Cover again with baking paper and lid, then cook for another 30-40 minutes until the potatoes are done. Remove from the oven, add the peas, stir through and return to the oven without the lid for 5-7 more minutes. Chop the parsley and scatter over the dish when serving.
