LAMB NECK RECIPES

Steps:

• Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
• Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
• Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
• Remove lid and stir in shallots, then continue cooking for 1/2 hr.
• Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.

Steps:

• Preheat oven to 150C. Heat oil in a large casserole over high heat, add lamb neck in batches and sauté, turning occasionally, until golden (4-5 minutes each side). Remove from pan and set aside.
• Add onion and garlic to pan, stir occasionally over low-medium heat until caramelised (10-12 minutes). Add celery, sauté until just beginning to soften (3-4 minutes), then add spices and stir until toasted and fragrant (1 minute). Return lamb neck to pan, add olives, preserved lemon and 500ml water, cover and cook in oven until meat falls from the bone (2½ hours). Stir through coriander just before serving.
• Meanwhile, place couscous in a heatproof bowl, pour in 500ml boiling water, add butter, cover bowl tightly with plastic wrap and stand for 10 minutes. Remove plastic wrap, season generously to taste, fluff couscous with a fork, transfer to serving platter, top with lamb and serve hot.