Recipe provided by |Chef Edward Leonard, CMC
Servings: 8
INGREDIENTS
5 pounds American Lamb neck
4 tablespoons Lamb Spice mix*
3 tablespoons dark brown sugar
2 tablespoons olive oil
3 tablespoons butter
24 baby carrots
12 Cipollini onions, quartered
1/2 cup wine
3 tablespoons tomato paste
3 to 4 cups lamb stock
3 garlic cloves, thinly sliced
1 tablespoon shallot, finely diced
2 tablespoons olive oil
1/2 cup wine
1 cup braising sauce
Salt and pepper to taste
1 teaspoon parsley, finely chopped
2 cups seasoned flour
3 cups bread crumbs
8 eggs, beaten well with 2 tablespoons cream and 1 tablespoon extra virgin olive oil
DIRECTIONS
METHOD:
Rub necks with spice mix; let sit 30 minutes.
In a large skillet, melt brown sugar; allow a light caramel to form. Add oil and lamb; caramelize in the hot pan until evenly colored. Remove lamb; set aside. Using the same skillet, add butter, carrots and onions; sauté. Deglaze with wine, scraping pan well. Mix in tomato paste; cook 2 to 3 minutes. Add stock; whisk well.
Place the lamb back into the pan; braise at 300°F for 2 hours or until tender, basting the necks periodically. Remove necks; pull off lamb meat. Strain the sauce twice; reduce as needed for consistency.
Fry garlic and shallot in oil for 5 minutes; deglaze with wine. Add 1 cup braising sauce; simmer 2 minutes. Add the pulled lamb neck meat.
Season with salt and pepper as needed; add parsley. Spread on a shallow dish to cool. Shape in cling film; refrigerate 12 hours. Cut. Dip in seasoned flour, bread crumbs, egg, and bread crumbs again. Fry in deep fat fryer; drain.
Serve as a side dish to roast lamb, rack of lamb, or on its own for a starter with a tomato sauce.
*Lamb Spice mix is a mixture of Sichuan pepper, tarragon, parsley, rosemary, nora peppers, sumac, turmeric, herbs de Provence, capsicum, rosebuds, yellow and black mustard.
Recipe and image provided by the American Lamb Board