Tom Cook Smith and Wollensky BBQ Lamb Necks
- Prep time 20Min
- Cook time 30Min
- Technique Grill
- Meat Lamb
- Cut Neck
- Serves 5
Tender BBQ lamb necks marinated in spice and glazed with rich, smoky homemade sauce.
Ingredients
For the lamb necks:
- 5 lamb necks
- 2g paprika
- 2g cayenne pepper
- 2g chopped rosemary
- 10ml extra virgin olive oil
For the BBQ sauce:
- 35g chopped onion
- 10g chopped garlic
- 5ml vegetable oil
- 60ml cider vinegar
- 60ml Worcestershire sauce
- 2g mustard powder
- 10g dark brown sugar
- 7g paprika
- 7g salt
- 2g cayenne pepper
- 125g ketchup
- 2g arrowroot (plus a little water to make a slurry)
Method
- In a bowl, mix the paprika, cayenne, rosemary, and olive oil. Rub the mixture over the lamb necks to coat evenly. Cover and marinate in the fridge overnight.
- To make the BBQ sauce, sweat the onion and garlic in vegetable oil over low heat until soft and translucent. Do not allow to colour. Add the vinegar, Worcestershire sauce, mustard powder, sugar, paprika, salt, and cayenne. Bring to the boil, then reduce heat and simmer for 15 minutes.
- Stir in the ketchup, whisk in the arrowroot slurry, and bring the sauce back to the boil. Cook until thickened, then remove from heat and allow to cool. Chill until needed.
- When ready to cook, barbecue the lamb necks over a gentle heat, turning to brown evenly on all sides. Cook to your desired doneness (medium is recommended). Once cooked, allow to rest for 5 minutes.
- Reheat the BBQ sauce and brush it generously over the rested lamb necks before serving.
