When you hear the prospect of this lockdown lasting for some months to come, our thoughts here at Annabel & Grace turn to comfort food. And large glasses of Cotes du Rhone (but the least said about the latter the better!). I found this recipe for Slow Cooked Lamb Neck Fillet on The Guardian website and it is a true winter warmer. Made it on Sunday and will definitely cook it again.
Slow cooked Lamb Neck Fillet with a spicy mint and lemon relishCourse: Main Meals
The preserved lemon adds a fragrant citrus flavour to the very tender slow cooked lamb. The relish really makes this a deliciously special winter warmer.
1 tbsp flavourless oil, plus a little extra
1kg lamb neck – 4 pieces (about 4cm each) with bone in – or neck fillets (I used neck fillet and cut it into bite size chunks)
Salt and black pepper
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
3 garlic cloves, peeled and left whole
2 bay leaves
2 sprig of thyme, leaves chopped
1 tbsp harissa
2 slices preserved lemon, flesh and pith removed and finely chopped
150ml dry white wine
For the relish:
4 slices of preserved lemon, pith and flesh removed, chopped
1 tbsp fresh mint, finely chopped
3 tbsp extra virgin olive oil
Juice of ½ a lemon
- Preheat the oven to 160C/325F/gas mark 3. Warm 1 tbsp oil over a high heat in an ovenproof casserole dish. Season the lamb pieces all over with salt and pepper, then brown them in batches to nice, deep brown for a few minutes on each side, transferring them to a plate as you go.
- There should be some residual lamb fat in the casserole, but add extra oil if you need to. Turn the heat down to medium. Add the onion, carrot and celery. Cook gently for 10 minutes, stirring occasionally, until they’re softened and aromatic. Scrape up any brown bits from the lamb that may have stuck to the bottom of the pan (discard anything if burned). Add the garlic, bay and thyme, harissa and preserved lemon and cook for a further 5 minutes, stirring, until it’s all smelling really good. Add the lamb to the dish, laying them flat. Cover the meat with the wine and 600ml cold water, bring to a boil, then reduce to a simmer. Cover and cook in the oven for 1½-2 hours, until the meat is tender.
- Mix the relish ingredients together in a bowl just before serving and serve the lamb neck on cooked pearl barley, with some of the relish spooned over.
Rosie Birkett is a food writer, stylist and the author of A Lot on Her Plate For more information on Amazon, CLICK HERE