Recipes
Date posted: 13/03/2020
Ingredients
| Lamb neck | 600g |
| Shallot, carrot, celery, rosemary, lamb stock, red wine | 200g |
| Tilda basmati & wild rice | 200g |
| Onion, finely chopped | 1 |
| Garlic cloves, crushed | 2 |
| Anchovies | 30g |
| Manchego ewe’s cheese, grated | 100g |
| Black olives, chopped | 60g |
| Basil, chopped | 2 tbsps |
| Beef tomatoes, remove top and seeds | 4 |
| Olive oil, rosemary, sea salt, garlic | for drizzling |
Method
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- Seal the lamb neck and place in a tray with the vegetables, rosemary, lamb stock & red wine, then cook slowly at 100˚C for 4 hours or until meat is tender. Allow the meat to cool before picking it down, pass off the liquid and reduce it by half, then reserve for the sauce.
- Cook the Tilda basmati & wild rice as indicated on the packet, then drain.
- Sweat off the onion, garlic and anchovies in a little olive oil, then add to the rice and mix in the grated manchego cheese, black olives, lamb neck meat and basil, then season.
- Stuff the tomatoes with the mixture, put the tops back on and then place on a tray. Drizzle with olive oil, rosemary, sea salt and garlic cloves. Cook at 180˚C for approximately 20 minutes.
- Remove and serve with the lamb jus.