Chef Bobby Hellen Lamb neck with pea shoots, aleppo pepper, greek yogurt and lamb jus
- Prep time 20Min
- Cook time 2Hr
- Technique Braise
- Meat Lamb
- Cut Neck
- Serves 2
A beautifully braised lamb neck dish served with crisped lamb, fresh peas, and pea shoots, topped with Greek yogurt, Aleppo pepper, and reduced lamb jus for a rich and flavorful finish. Perfect for a comforting and satisfying meal!
Ingredients
- 1 lamb neck, bone-in
- ½ carrot
- ½ white onion
- 1 head garlic
- 240ml white wine
- 85g peas
- ½ bunch pea shoots
- 2 tbsp Greek yogurt
- Pinch Aleppo pepper
Method
For the Lamb Neck and Peas:
- Braise the lamb neck with the carrot, onion, garlic and white wine, adding enough water to cover. Retain half of the braising liquid for next time you braise, and reduce the remaining half to finish the plate.
- When the braised lamb is tender, de-bone it and press it between two trays. Crisp the pressed lamb in a very hot fry pan. Cook the peas.
To Serve:
- Put the yogurt on a serving plate and cover with peas and pea shoots.
- Place the crispy lamb on top and finish with spoonful of reduced braising liquid and Aleppo pepper.
