Dough Bros-4725 (800x533)

This recipe was supplied by Dough Bros

Serves 4

Lamb Neck

2 whole lamb necks (cut in half lengthways)
¼ cup picked mint leaves
3 tbsp extra virgin olive oil
2 tbsp wholegrain mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce
4 cups water
¼ tsp black cracked pepper
1 tsp flaky sea salt

TT Plus extra mint for garnish

Preheat the oven to 150°C.

Season your lamb necks with salt and pepper.

Place a large frying pan over a high heat then add the olive oil. Brown the lamb well on each side turning regularly.

Once the lamb has been browned, transfer to a roasting tray and spread the mustard over the lamb. Next add your soy sauce, Worcestershire sauce and finely the water.

Cover the lamb with the mint leaves then cover the tray with tin foil.

Roast in oven for 3½ to 4 hours, turning the lamb occasionally until golden and very tender (meat will be almost falling off the bone). Once cooked, gently take out of roasting tray, keep the cooking liquid that’s in the tray for the sauce.

Cauliflower Puree

Makes 500ml

1 cauliflower
⅓ cup white onion, finely chopped
¼ cup butter
TT salt
1½ cup milk
¾ cup cream

Chop up cauliflower into small pieces (florets), about table spoon size.

In a medium saucepan, melt the butter over a medium heat. Once melted add the chopped onion and a pinch of salt. Sweat the onion in the butter until soft.

Next add your cauliflower and continue to cook for a few minutes; don’t colour your cauliflower.

Add the milk and cream to the saucepan, and then bring up to a simmer stirring occasionally so it won’t burn. Once up to the simmer place a lid on the pan.

Cook the cauliflower until it is soft. Once it is cooked, drain cauliflower, reserving the cooking liquid.

Next place the cauliflower into a food processor and puree it until it is a smooth consistency.
If the puree looks too thick add a little bit of the cooking liquid to the puree and mix it to incorporate into the puree. Once you are happy with it, check seasoning add salt if so desired.

To plate the dish, simply warm the cauliflower puree up, place it on a plate slightly off the centre of the plate and gently put your lamb neck in the centre of the dish. Carefully pour the sauce over the lamb necks, garnish with mint, either finely chopped or a couple of mint tips placed on it.

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