Lamb neck with braised baby gem and peas
Lamb neck is one of the cheaper cuts of lamb, and this dish can be ready in half an hour if you fancy a quick treat of a dinner. The light dish celebrates the flavours of Spring, and can be served with roasted new potatoes or some crusty French bread if you're feeling hungry.
Ingredients
Metric
Imperial
Lamb neck with braised baby gem and peas
- 1 dash of olive oil
- 4 lamb neck fillets
- 3 baby gem lettuces, washed, dried and quartered
- 50ml of white wine
- 150ml of fresh chicken stock, or lamb stock
- 200g of frozen peas
- salt to taste
- freshly ground black pepper to taste
To serve
- 1 handful of mint leaves, finely sliced
- 4 tbsp of créme fraiche
- 1 lemon, zested and a little juice
Method
Preheat the oven to 180ºC/gas mark 4 and place a large frying pan over a high heat. Season the lamb neck fillets with salt and pepper, then add a dash of oil to the pan, followed by the lamb. Cook on all sides until nicely caramelised, then transfer to a tray and place in the oven for 5 minutes. Take the lamb out, cover with foil and leave to rest
- 1 dash of olive oil
- 4 lamb neck fillets
- salt to taste
- freshly ground black pepper to taste
Once the lamb is in the oven, add a dash more oil to the same pan and place the baby gem cut-side down into the pan. Char on both flat sides, then turn the gem wedges onto the curved side, add the wine and leave to reduce for a couple of minutes
- 2 baby gem lettuces, washed, dried and quartered
- 50ml of white wine
Add the chicken stock and and frozen peas and simmer for 8 minutes
- 150ml of fresh chicken stock, or lamb stock
- 200g of frozen peas
Plate the baby gems; 3 wedges per bowl. Then stir in the mint and a squeeze of lemon juice to the remaining peas and stock before dividing between bowls
- 1 handful of mint leaves, finely sliced
- 1 lemon, zested and a little juice
Carve the lamb necks and add to the bowls with a dollop of créme fraîche. Finish with some lemon zest and freshly cracked black pepper
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