Lamb neck with braised baby gem and peas

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



  1. 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 rest
  2. Step 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 minutes
  3. Step 3

    Add the chicken stock and and frozen peas and simmer for 8 minutes
  4. Step 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 bowls
  5. Step 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