De­boned lamb neck with herbs and lemon

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Karusaf, sup­pli­ers of cer­ti­fied Ka­roo meat, sent us this lovely neck of lamb all the way from Wil­lis­ton in the North­ern Cape. I couldn’t re­sist roast­ing it with lemon and co­rian­der.

Serves 4 Prepa­ra­tion time: 15 min­utes Cook­ing time: 2 hours Oven tem­per­a­ture: 160°C

• 800g de­boned lamb neck • 15ml olive oil • 125ml weak veg­etable stock • juice of 1 lemon FILL­ING • 3 sprigs oregano • 12 fresh mint leaves • 45ml flat-leaf pars­ley • 4 fresh dates, pit­ted and chopped • 2 gar­lic cloves, finely chopped • 15ml lemon zest • 15ml each ground co­rian­der and cumin • 15ml honey • about 120ml fresh bread­crumbs, dried in the oven

1 Make the fill­ing Strip off the leaves from the herb stems and chop finely. Mix with the rest of the fill­ing in­gre­di­ents. 2 But­ter­fly the meat, fat side down, on a chop­ping board and sea­son all over with

salt and pep­per. Spoon the fill­ing onto the lamb and roll, fat side out, into a neat par­cel; se­cure with kitchen string.

3 Pre­heat the oven. Heat the oil in an oven­proof dish with a lid and sear the lamb un­til well browned all over. Pour the stock and lemon juice over, add a few lemon leaves, cover and bake in the oven for 2 hours or un­til melt-in-the-mouth ten­der. Rest the meat for 20 min­utes be­fore carv­ing. Driz­zle the pan juices over the carved meat and serve with bul­gur wheat salad and a sprin­kling of pome­gran­ate ru­bies.

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