Braised Lamb neck with peas, mint and gem lettuce

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
2-4 2-4
Braised Lamb neck with peas, mint and gem lettuce
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 1 onion, finely diced
  • 1 clove of garlic, finely diced
  • 2 large lamb neck fillets, diced
  • 2 large carrots, diced
  • 100g diced pancetta
  • 1 tablespoon plain flour
  • 100ml red wine
  • 600ml lamb stock
  • 1 tablespoon tomato paste
  • 300g podded peas
  • 2 heads of gem lettuce, shredded
  • 15 mint leaves, finely chopped

  • Method

  • 1
    Lightly toss the diced lamb neck in the flour and brown the meat over a medium heat in a Toughened Non-Stick Frying Pan in a little vegetable oil. Once browned add the lamb to your Signature Cast Iron Shallow Casserole.
  • 2
    In the same frying pan caramelize the onions, garlic, carrot and pancetta in a little oil until golden brown and then add these to the casserole too.
  • 3
    Deglaze the frying pan with the red wine, tomato paste and lamb stock and bring to the boil. Pour the liquid into the casserole, this should cover the meat.
  • 4
    Cook the braise in the oven on 160˚C/ Fan 140˚c/ Gas Mark 1 for 2.5 hours. The meat should be tender and delicious.
  • 5
    Stir in the peas and return to the oven for 5 minutes. Remove the casserole from the oven and stir in the lettuce and mint. Serve immediately while the lettuce is just wilted and not stewed.
  • 6
    Cook's Notes
  • 7
    Wait until the very last second, before adding the lettuce and mint the heat of the dish will be enough to cook the lettuce but keep its structure.