Lamb Neck Half Recipe
Make Lamb Neck Half Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb and marinade
Braising liquid and vegetables
Finishing (optional)
Method
Lamb and marinade
- 1
Prepare marinade
Peel and smash the garlic cloves. Finely chop rosemary and thyme. In a bowl, combine smashed garlic, chopped herbs, lemon zest, olive oil, red wine vinegar, smoked paprika, ground cumin, sea salt and black pepper to make a thick marinade.
- 2
Marinate lamb
Pat the lamb neck half dry with paper towels. Rub the marinade thoroughly over all surfaces of the lamb, working it into any crevices near the bone. Place the lamb in a resealable bag or covered tray and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.
Braising liquid and vegetables
- 3
Preheat and prepare vegetables
Remove the lamb from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Preheat the oven to 325°F (160°C). Peel and coarsely chop the onion, carrots and celery.
- 4
Sear the lamb
Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, place the lamb neck in the pot and sear 4–5 minutes per side until deeply browned on all exterior surfaces (use tongs and a spatula to brown the curved bone areas). Remove lamb and set aside.
- 5
- 6
Deglaze
Pour in the dry red wine to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon. Simmer the wine for 2–3 minutes to reduce slightly and mellow the alcohol.
- 7
Assemble for braising
Return the seared lamb to the pot, nestling it into the vegetables. Add the beef or lamb stock to mostly cover the lamb (it may not be fully submerged). Add the bay leaves. Bring the liquid to a gentle simmer on the stovetop.
- 8
Braise in oven
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is very tender and pulls away from the bone with a fork. Check once halfway through to ensure liquid level is maintained; add up to 1/2 cup additional stock or water if necessary.
- 9
Rest and remove meat
Carefully remove the pot from the oven. Transfer the lamb neck to a cutting board and tent loosely with foil to rest for 10–15 minutes. Skim any surface fat from the braising liquid with a spoon if desired.
Finishing (optional)
- 10
Finish sauce
Place the pot with the braising liquid and vegetables back on the stovetop over medium heat. If you want a silky sauce, stir in the butter and a teaspoon of lemon juice and simmer 3–5 minutes to thicken slightly. Optionally strain the sauce and return to the pot to reduce to desired consistency. Taste and adjust seasoning with salt and pepper.
- 11
Serve
Carve or pull the lamb from the bone into large pieces. Spoon the braising sauce and vegetables over the meat. Garnish with chopped fresh parsley. Serve hot with mashed potatoes, polenta, or roasted root vegetables.