SMOKED LAMB NECK RECIPES

Steps:

• Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
• After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

Steps:

• Heat the oven to 150ºC fan/ gas 3½. Season the lamb chops with salt and pepper. Heat 1 tbsp of the oil in a large hob-safe casserole (about 6 litres) over a high heat. Fry the chops in batches, adding more oil as necessary, for 5 minutes on each side until evenly browned. Remove from the pan with a slotted spoon, set aside and reduce the heat to medium.
• Add 1 tbsp oil and fry the onion, garlic and rosemary with a little seasoning for 10 minutes until soft. Stir in the paprika and espelette, then fry for 1 minute. Add the wine, bring to the boil and simmer for 3 minutes, then stir in the tomatoes, peppers, vinegar and sugar. Return the lamb to the casserole and add just enough water to cover.
• Bring back to the boil, cover the pan, then put in the oven. Cook for 2 hours or until the meat is falling from the bone. Remove from the oven and rest for at least 20 minutes. Serve topped with rosemary sprigs, with crusty bread if you like.