Deboned lamb neck with herbs and lemon
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.