Braised lamb neck with coriander relish

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the braised lamb neck

  • 2 tbsp olive oil
  • 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks
  • 1 onion, finely chopped
  • ½ head of celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 leek, finely chopped
  • 1 fennel bulb, finely chopped
  • 3 tomatoes, skins removed and finely chopped
  • 750ml bottle dry white wine
  • 6 small new potatoes, peeled and cut in half
  • 1 bunch asparagus, woody ends removed, cut into 3

For the coriander relish

  • 4 tbsp olive oil
  • 1 bunch coriander, finely chopped
  • ½ bunch parsley, finely chopped
  • 1 tbsp baby capers
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1–2 tbsp sherry vinegar
  • salt
Print Friendly, PDF & Email
data-matched-content-ui-type="image_card_stacked"
Top