Lamb Neck Recipe

Season and Brown

Pat the lamb neck dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add the lamb pieces (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep golden crust forms. Transfer browned lamb to a plate.

Sweat Aromatics

Lower heat to medium. Add the chopped onion, carrot, and celery to the pot and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add the smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.

Deglaze and Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Reduce the wine by half over 5 minutes. Return the lamb to the pot, add 3 cups beef or lamb stock (or enough to come two-thirds up the meat), 4 thyme sprigs and 1 bay leaf. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or continue on the stovetop at low simmer. Braise until the meat is very tender and nearly falling from the bone, 2.5–3 hours.

Reduce Sauce

When lamb is done, remove meat and keep warm. Strain the braising liquid into a saucepan, pressing on the solids to extract flavor; discard solids. Skim off excess fat, then simmer the strained sauce over medium heat until slightly thickened and reduced to a saucy consistency (about 10–15 minutes). Stir in 1 tbs red wine vinegar and adjust salt and pepper to taste.

Finish Lamb

Brush or spoon some of the reduced sauce over the lamb pieces before plating. Remove thyme stems and bay leaf from any remaining sauce.

Combine 2 cups gooseberries, 1 tbs sugar, 2 tbs water, 1 tsp lemon juice, and 1/2 tsp lemon zest in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until berries soften and begin to break down, about 6–8 minutes. If using frozen berries, cook a minute longer. Taste and add a pinch more sugar if needed — compote should be bright, slightly tart, and glossy. Remove from heat and let cool slightly; compote will thicken as it cools.

Place chopped parsnips in a saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil, then simmer until very tender, 12–15 minutes. Drain well.

Return hot parsnips to the pot or a blender. Add 2 tbs unsalted butter, 1/2 cup heavy cream, 2 tbs milk, 3/4 tsp salt, 1/4 tsp pepper, and 1/8 tsp freshly grated nutmeg. Purée with an immersion blender or in a stand blender until very smooth, adding more cream or milk to reach a silky, spoonable consistency. Keep warm, covered, until plating.

In a small blender or food processor, combine 1 cup labneh, 1 cup packed baby spinach, 1/4 cup parsley, 8 mint leaves, 1 tbs olive oil, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp ground cumin. Blend until smooth and vibrantly green, scraping down sides as needed. Taste and adjust salt or lemon. If mixture is too thick, thin with 1–2 tsp water or olive oil to reach a creamy, spreadable texture.

Transfer the green labneh to a bowl and drizzle with a little extra olive oil just before plating if desired.

To plate, spoon a generous smear (about 2–3 tbs) of parsnip purée onto the center of each plate as a base. Place a portion of the green labneh (about 2 tbs) to one side of the purée. Position a braised lamb neck piece on top of the purée so the meat sits partly over the labneh.

Dot the plate with 1–2 tbs gooseberry compote around the lamb to provide bright, tart contrast. Spoon some of the reduced braising sauce over the lamb (about 1–2 tbs per portion).

Scatter 1 tbs toasted pine nuts or chopped pistachios and a small handful (about 1 tbs) of microgreens or baby herbs over the dish. Finish with a light drizzle (about 1 tsp) of extra virgin olive oil and a small pinch of flaky sea salt if desired.