Braised lamb neck, miso po­lenta & smoked al­mond pesto

SERVES 4 PREP 30 mins COOK 4 hrs 45 mins A CHAL­LENGE

BBC Good Food - - Weekend -

600g lamb neck fil­lets splash of olive oil

100g Greek yo­gurt

1 tsp white wine vine­gar 2 tbsp kombu flakes

1 litre lamb stock

200g Ten­der­stem broc­coli for the smoked al­mond pesto 120g smoked al­monds

1 small gar­lic clove

1 lemon, zested

20g parme­san, finely grated 100ml olive oil for the miso po­lenta 250g po­lenta

50g miso

750ml hot veg stock 50g but­ter

25g grated parme­san

1 Heat oven to 160C/140C fan/gas 3. Sea­son the lamb then fry in a pan over a high heat for 5 mins with a splash of oil un­til browned on all sides. Put the lamb in a roast­ing tin and pour the fat from the pan into the Greek yo­gurt. Stir in the vine­gar, sea­son, and chill in the fridge un­til ready to serve. Roll the fil­lets in the kombu flakes to coat and pour over 500ml of lamb stock. Cover the tin with cling film, then cover with foil. Cook for 4 hrs, un­til the lamb is fall­ing apart. 2 Mean­while, re­duce the re­main­ing lamb stock for 20 mins un­til it be­comes a thick and syrupy glaze, sea­son then chill in the fridge. To make the pesto, blend the in­gre­di­ents un­til smooth, chill in the fridge. When the lamb is ten­der, re­move from the stock and once cool enough to han­dle, roll tightly in cling film and chill for an hour to firm up.

3 Heat a large pan of salted wa­ter. Once cook the Ten­der­stem for 1-2 mins un­til just ten­der then im­me­di­ately trans­fer to a bowl of ice cold wa­ter. Once cold, drain, pat dry and set aside.

4 For the po­lenta, put the po­lenta, miso and veg stock to­gether in a pan, bring to the boil and whisk to re­move any lumps. Stir for 15-20 mins to stop it stick­ing un­til smooth. Fin­ish by whisk­ing in the but­ter and parme­san and sea­son gen­er­ously. Keep warm over a low heat.

5 When you are ready to serve, un­wrap the lamb and slice into four pieces. Fry for 2 mins in a non-stick pan un­til lightly charred and heated through. Keep warm in a low oven, cov­ered in foil. Fry the broc­coli in the same pan used for the lamb un­til lightly charred. Warm the glaze un­til bub­bling. Stir 1-2 tbsp wa­ter into the pesto.

6 To serve, spoon 1 tbsp pesto into the cen­tre of each plate. Place a piece of lamb on top then put come po­lenta next to it. Lay the broc­coli on the plate and add a spoon­ful of yo­gurt to the plate.


PER SERV­ING 800 kcals • fat 61g • sat­u­rates 24g • carbs 16g • sug­ars 4g • fi­bre 6g • pro­tein 47g • salt 1.21g

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