Lamb neck with fennel kimchi

Anna Hansen serves pressed and crumbed lamb neck with fennel kimchi and carrot purée, offering a delightful array of colours, textures and flavours. Kimchi is a Korean dish of fermented cabbage, with a wonderfully tangy flavour that complements the rich lamb magnificently. It takes a while to prepare the lamb, so leave plenty of time to complete the dish.

First published in 2015
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Ingredients

Metric

Imperial

Marinated lamb neck

To cook the lamb

Fennel kimchi

Carrot and ginger purée

Panko coating

  • 50g of plain flour
  • 2 eggs, beaten
  • 80g of Panko breadcrumbs (1)
  • vegetable oil
  • butter
  • salt

To serve

Equipment

  • Blender
  • Terrine mould

Method

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
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
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
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
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
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
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 (1)
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
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
First published in 2015
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Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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