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Lamb neck with fennel kimchi

Welsh Lamb neck with fennel kimchi

Lamb neck with fennel kimchi

  • Main
  • medium
  • 4
  • 2 hours 30 minutes, plus 12 hours marinating and 24 hours pressing

PT2H30M

PT36H

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1
To start the dish, marinate the lamb neck. Combine all of the marinade ingredients in a blender, blitz to a smooth paste and rub all over the lamb neck. Cover and leave to marinate for 12—24 hours
  • 40g of flaky sea salt
  • 60g of soft brown sugar
  • 20g of English mustard
  • 30g of fennel seeds
  • 30g of garlic
  • 12g of rosemary
  • 12g of thyme
  • 1 lemon, zest and juice
  • 2kg lamb neck, on the bone
2
Remove the lamb from the fridge 1 hour before cooking. Preheat the oven to 150˚C/gas mark 2
3
To cook the lamb, place a large, heavy-based saucepan on a medium heat. Add a good dash of olive oil, followed by the chopped onion, fennel and leek. Cook for 10-15 minutes until tender and soft
  • olive oil
  • 1 white onion, roughly chopped
  • 2 fennel bulbs, roughly chopped
  • 1 leek, roughly chopped
4
Add the mustard seeds, Urfa chilli and marinated lamb. Add the chicken stock, bring to the boil and cover with a lid. Braise in the oven for 1½—2 hours or until tender and beginning to come off the bone
  • 1 tsp black mustard seeds
  • 1 tsp Urfa chilli flakes
  • 2l chicken stock
5
Remove the lamb from the pan and leave to cool a little. Strain the braising liquor through a sieve and measure out 350ml. Shred the meat roughly and mix with the braising liquid
6
Press the meat into a 16x9cm terrine mould, cover with greaseproof paper and top with a flat board, big enough to cover the surface of the meat. Top with weights and press in the fridge for 24 hours
7
On the day of serving, make the kimchi. Mix together the carrots, fennel, Chinese cabbage, salt and sugar and place in a colander for 2 hours
  • 350g of carrots, cut into thin rounds
  • 520g of fennel, finely sliced
  • 1/2 Chinese cabbage, shredded
  • 1 1/2 tsp flaky sea salt
  • 80g of sugar
8
Mix the remaining ingredients together (except the spring onions), dry the cabbage mixture and stir the two together. Finish with the sliced spring onions
  • 15g of chilli flakes, Korean
  • 15g of garlic, sliced
  • 50g of ginger, julienned
  • 3 tsp fish sauce
  • 3 tsp light soy sauce
  • 40g of spring onions, sliced
  • 1 1/2 tsp shrimp paste, ginisang bagoong
9
To make the carrot purée, melt the butter on a medium heat in a heavy-based saucepan. When it begins to foam add the shallots, thyme and ginger and cook until soft
  • 85g of butter
  • 50g of shallots, diced
  • 1/2 tsp thyme, chopped
  • 30g of ginger, peeled and julienned
10
Add the carrots and gently cook with a lid on for a further 10 minutes, stirring occasionally
  • 250g of carrots, finely sliced into rounds
11
Add the cream and a dash of water and continue to cook over low heat, stirring from time to time until the carrots are tender. Remove from the heat, transfer to a blender and purée the carrots until silky smooth. Season to taste and set aside to re-heat later
  • 40ml of double cream
12
Remove the pressed lamb neck from the mould and slice into 180-200g portions. Prepare 3 dishes for crumbing the lamb – one with seasoned flour, one with beaten eggs, and one with Panko breadcrumbs
  • 50g of plain flour
  • salt
  • 2 eggs, beaten
  • 80g of Panko breadcrumbs
13
Coat a portion of lamb in flour, dust off any excess and coat in the beaten egg mixture. Allow any excess to drip off and then press into the Panko breadcrumbs to form an even coating all over
14
Place a large frying pan over a medium-high heat. Add enough vegetable oil so it comes 1/2cm up the side of the pan. Add a good knob of butter and once it begins to foam, add the crumbed lamb portions
  • vegetable oil
  • butter
15
Cook on both sides until golden brown, then remove and drain off any excess oil on absorbent kitchen paper. Gently reheat the carrot purée
16
Add a swirl of carrot purée to each plate and top with a portion of crumbed lamb neck. Top with the fennel kimchi, sprinkle over some fennel cress and serve immediately
  • fennel cress

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