Prep Time - 30 Min | Cook Time - 240 Min | Cook Time - 10 Min
Prep Time - 30 Min | Cook Time - 240 Min | Cook Time - 10 Min
Lamb
1kg lamb neck
10 x 2-point lamb racks
1 bunch of rosemary, tied
60ml oil
Sea salt and cracked pepper
Braised Lamb Neck
60ml olive oil
25g garlic, chopped
120g brown onion, diced
200g celery, diced
140g carrots, peeled, diced
4 sprigs thyme
4 sprigs rosemary
1lt stock
400g crushed tomatoes
40g tomato paste
60ml red wine
Sea salt and cracked pepper
For Crumbing
125g plain flour
300g panko breadcrumbs
Vegetable oil for frying
Serving Suggestions
Petit salad leaves
Peas
Carrot puree
For Croquettes: Rub one third of the oil into the lamb neck, season with salt and pepper, dust with flour. Heat oil in a large frying pan over medium-high heat. Cook lamb necks, turning occasionally, for 5-7 minutes or until golden all over. Place lamb necks in a gastronorm.
Heat remaining oil in a frying pan over medium-high heat. Add garlic and onions, cook for 3-5 minutes or until slightly caramelised. Add celery, carrots and herbs. Add stock to deglaze the pan. Add crushed tomatoes and tomato paste, red wine and season with salt and pepper.
Bring to the boil, cook for 5 minutes. Pour sauce over lamb necks, cover with baking paper and foil. Cook for 3 ½ - 4 hours at 160◦C, full dry heat or until meat falls of the bone. Remove and leave to cool. Remove meat from bones
Shred meat and shape into logs. Place eggs, flour and breadcrumbs in separate bowls. Roll croquettes in flour. Shake off excess, dip in egg and then breadcrumbs. Place on a lined baking tray.
Add oil to a deep fryer, set to 180◦C. Cook croquettes in batches, turning occasionally, for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel.
For Lamb Racks: Using a rosemary brush, brush racks with oil and season with salt and pepper. Heat oil in a large frying pan. Add the lamb skin side down and sear, turning occasionally for 3-5 minutes or until golden. Transfer to a gastronorm, insert a probe into the thickest part of the rack.
Cook at 160◦C with an internal temperature to 56°C for medium rare. Once cooked, remove from oven, cover with foil and rest lamb.
Serve with petit salad leaves, peas and carrot puree.
