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Middle Eastern Lamb Neck

Note time: 24 hours in a water bath.

Serves 4.

 

Therefore, you will want to plan ahead. It is a very easy recipe but you need to be home and watching over your lamb while it roasts in a bath. But it is always lovely to eat the off cuts of animals, as they get discarded often. If you do choose to eat meat, this is at least a slightly more democratic way of doing it, and certainly inexpensive.

 

Ingredients:

1 lamb neck

 

Marinade

Ingredients:

 

1 cup of Yoghurt/ Greek

1 tbsp Zha’tar

2 tbsp Cumin ground

1 Tbsp Sumac

1 lemon, juiced

1 tsp sea salt

4 tbsp rapeseed oil

1 bunch of chives (to finish)

2 tbsp butter to finish

 

Mix the marinade in a bowl and add the neck. Transfer to the fridge for a minimum of one hour, however longer is better. After marinating, take off some of the marinade, leaving a small amount, and vacuum pack. Set your water bath to 55C and cook for 24 hours. Meanwhile make the sauce and sides. These steps take about an hour and then you leave the rest to the next day. Keep an eye on your water bath and refill with water periodically if need be. Cover with foil overnight to avoid evaporation. Make your Yoghurt sauce ahead and leave in fridge for the next day.

 

Yoghurt Harrisa Sauce

Ingredients:

2 cups of Yoghurt/ Greek

2 tbsp Cumin ground

1 lemon, juiced

½ tsp salt

3 gloves grated garlic

3 tbsp harrisa

 

OPTIONAL

Crispy Leeks

*Make ½ hour before lamb is ready

 

Ingredients:

1 leek

2 tbsp corn flour

1/5 tsp salt

3 cups rapeseed oil

 

Finley slice your leeks and place in a bowl with the corn flour and mix well. Heat the oil. Test the oil with a single leek. It is ready for frying when the leek floats to the top and sizzles. Add the rest of the leeks. Fry until golden. Lay on paper towels to cool and sprinkle with salt.

 

When the lamb is ready, Take out of bath and pack, and dry very well with paper towels. Heat a hot pan with 2 tbsp rapeseed oil, and roast the neck in the pan until all the sides are browned. Finish with a little butter at the end, spooning it quickly over the meat as it browns. Let it rest a few minutes. Chop some fresh chives very fine and set aside. Now slice your neck into 3 inch rounds.

 

Sprinkle with olive oil and chives. Crispy leeks to finish, if desired.

 

Lovely paired with a green vegetable and a starchy vegetable or grain.

Four Avocados

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