Lamb neck with braised baby gem and peas
This quick lamb neck recipe is a real favourite of ours if you're in need of an easy spring-time dish. Served with braised baby gem, peas and mint, this recipe really sings of Spring.
- Cooking:
- Serves: 4 persons
Ingredients
- 1dash of olive oil
- 4lamb neck fillets
- 3baby gem lettuces, washed, dried and quartered
- 50ml of white wine
- 150ml of fresh chicken stock, or lamb stock
- 200g of frozen peas
- saltto taste
- freshly ground black pepperto taste
- 1handful ofmint leaves, finely sliced
- 4tbsp of créme fraiche
- 1lemon, zested and a little juice
Instructions
Step 1
Preheat the oven to 180ºC/gas mark 4 and place a large frying pan over a high heat. Season the lamb neck fillets with salt and pepper, then add a dash of oil to the pan, followed by the lamb. Cook on all sides until nicely caramelised, then transfer to a tray and place in the oven for 5 minutes. Take the lamb out, cover with foil and leave to restStep 2
Once the lamb is in the oven, add a dash more oil to the same pan and place the baby gem cut-side down into the pan. Char on both flat sides, then turn the gem wedges onto the curved side, add the wine and leave to reduce for a couple of minutesStep 3
Add the chicken stock and and frozen peas and simmer for 8 minutesStep 4
Plate the baby gems; 3 wedges per bowl. Then stir in the mint and a squeeze of lemon juice to the remaining peas and stock before dividing between bowlsStep 5
Carve the lamb necks and add to the bowls with a dollop of créme fraîche. Finish with some lemon zest and freshly cracked black pepper