RECIPES
Lamb neck with rosemary, garlic and sumac
By Miele
55 minutes
Preparation time
3 hours 45 minutes
Cooking time
4
INGREDIENTS
Lamb braise
2 tbsp vegetable oil
2kg lamb neck, on the bone
1 onion, peeled, quartered
2 celery sticks, trimmed
1 garlic head, halved lengthwise
2 rosemary sprigs
1 tbsp tomato paste
2 tsp sumac
250ml red wine
1 litre chicken stock
Mustard and parsley mash
1.5kg agria potatoes, peeled, 1cm sliced
200ml cream
50g butter, diced
1½ tbsp wholegrain mustard
½ cup flat leaf parsley, chopped
METHOD
Lamb braise
-
- Preheat the oil in a gourmet casserole dish on high heat, induction setting 8.
- Season the lamb neck with salt. Once the casserole dish has been preheated, add the lamb and brown on both sides. Remove the lamb neck and set aside.
- Add the onions, celery, garlic and rosemary to the casserole dish and brown on high heat, induction setting 7, for 5 minutes.
- Add the tomato paste and sumac and continue cooking for an additional 5 minutes.
- Add the wine and reduce for 3 minutes.
- Add the stock and increase the heat to induction setting to 9, until boiling. Turn off and cover with a lid or foil.
- Preheat the oven on Conventional at 150°C.
- Place the casserole dish on shelf position 2 and cook for 3 hours 30 minutes.
- Remove from the oven and allow to cool.
- Drain off most of the liquid into a saucepan and reduce on high heat, induction setting 8, until thickened and glossy.
- Remove the bones from the meat. Push the soft marrow out of the centre of the bones and add to the meat.
- Discard the vegetables, with the exception of the garlic. Squeeze the garlic out of its skin into the sauce.
- Return the meat to the sauce to warm.
Mustard and parsley mash
- Place the potato disks in a perforated steam container in a single layer and Steam at 100°C for 30 minutes.
- Remove from the steam oven and sit on the bench for 5 minutes for the moisture to evaporate.
- Place the potatoes through a potato ricer, or mash in a high sided bowl.
- Warm the cream and butter in a small saucepan on medium heat, induction setting 6, for 4 minutes, or until almost boiled.
- Add cream mixture to the potato, along with the mustard, parsley and 1 tsp of salt. Beat with a wooden spoon until smooth. Check seasoning and adjust accordingly.
Hints and tips
- If sumac is not available, it can be replaced with the zest of one lemon.
- The lamb braise is great made ahead of time.
- Agria potatoes can be substituted with any potatoes suitable for mashing.
APPLIANCE / FUNCTION
Miele
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