Lamb neck with fennel kimchi
Item 1 of 1
- medium
- 4
- 2 hours 30 minutes
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
Ingredients
Metric
Imperial
Marinated lamb neck
- 2kg lamb neck, on the bone
- 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
To cook the lamb
- 1 white onion, roughly chopped
- 2 fennel bulbs, roughly chopped
- 1 leek, roughly chopped
- 1 tsp black mustard seeds
- 1 tsp Urfa chilli flakes
- 2l chicken stock
- olive oil
Fennel kimchi
- 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
- 15g of chilli flakes, Korean
- 15g of garlic, sliced
- 50g of ginger, julienned
- 3 tsp fish sauce
- 3 tsp light soy sauce
- 1 1/2 tsp shrimp paste, ginisang bagoong
- 40g of spring onions, sliced
Carrot and ginger purée
To serve
SAVE RECIPE
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
- 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
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
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
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