Braised lamb neck with pea and lettuce ragoût

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Tom Kitchin

Ingredients

For the braised lamb neck

  • 1 large whole lamb neck, about 1.6kg/3lb8oz, cut in half by butcher
  • 2 tbsp olive oil
  • 2 carrots, peeled and chopped
  • 2 tomatoes, chopped
  • 1 fennel head, trimmed and chopped
  • 1 garlic head, cloves divided and peeled
  • 1 onion, chopped
  • 1 red pepper, deseeded and chopped
  • 6 green cardamom pods, bruised
  • 1 tsp fennel seeds
  • 1 tbsp curry powder
  • 1 tbsp tomato purée
  • 300ml/10fl oz dry white wine
  • 2 litres/3½ pints lamb stock
  • 1 bouquet garni
  • pinch ground cumin
  • sea salt and freshly ground black pepper

For the pea and lettuce ragoût

  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • 70g/2½oz smoked lardons
  • 450g/1lb shelled fresh or frozen peas
  • 1 Little Gem lettuce, chopped
Print Friendly, PDF & Email
Top