Braised neck of lamb with carrots, lentils and mint sauce

Braised neck of lamb with carrots, lentils and mint sauce

By
From
Nathan Outlaw's Home Kitchen
Serves
4-6
Photographer
David Loftus

This takes a few hours to cook but it is definitely worth the wait! If you can’t get hold of neck of lamb, shoulder or lamb shanks work well too. Serve with the mint sauce, mashed potatoes, and some bread to mop up the sauce too.

Ingredients

Quantity Ingredient
1.5kg middle neck of lamb, cut into 8 pieces (ask your butcher to do this)
4 tablespoon plain flour
olive oil, for cooking
15 shallots, peeled
5 carrots, peeled and halved crossways
4 garlic cloves, peeled and chopped
2 sprigs of rosemary
2 teaspoon cumin seeds
2 teaspoon fennel seeds
3 bay leaves
1 litre lamb stock
200g puy lentils, washed
100ml red wine vinegar
2 tablespoon chopped parsley
sea salt
freshly ground black pepper

For the mint sauce

Quantity Ingredient
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 good-quality anchovy fillets in oil
1 teaspoon capers
1/2 teaspoon english mustard
2 tablespoon white wine vinegar
3 tablespoon chopped mint
2 tablespoon chopped rocket
6 tablespoon olive oil

Method

  1. Dust the lamb with flour and season with salt and pepper. Heat a large flameproof casserole over a medium-high heat and add a drizzle of olive oil. When hot, colour the lamb in 2 or 3 batches, for about 3 minutes on each side. Set aside on a plate.
  2. Preheat your oven to 150°C 135°C. Wipe out the casserole, place over a medium heat and add a splash more oil. When hot, add the shallots and colour for 3 minutes. Add the carrots, garlic and rosemary and cook for a further 2 minutes. Return the lamb to the pan and add the spice seeds and bay leaves. Pour on the stock to cover and bring to a simmer. Add a good pinch of salt and put the lid on. Cook in the oven for 2 hours until the lamb is tender and falling from the bone.
  3. Meanwhile, cook the lentils. Tip them into a saucepan, cover with cold water and add a pinch of salt. Bring to a simmer over a medium-high heat and simmer for 20–25 minutes until the lentils are just cooked, topping up the water if necessary. Drain and tip onto a tray. Pour on the wine vinegar and toss to mix. Leave to cool.
  4. To make the mint sauce, put the shallot, garlic, anchovies, capers, mustard and wine vinegar in a food processor and blend for 30 seconds. Add the mint, rocket, olive oil and some salt and pepper and blitz for 1 minute. Scrape down the sides and blitz for another 30 seconds. Taste for seasoning then transfer the sauce to a bowl.
  5. Once the lamb is cooked, carefully remove from the casserole and divide between warmed plates or bowls. Share the carrots and shallots between the plates. Add the lentils to the sauce remaining in the casserole and heat through, then add the chopped parsley and spoon over the lamb and vegetables. Serve with the mint sauce.
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