Lamb Two Ways Recipe

Prepare the Herb Crust

In a small bowl, combine the rosemary, thyme, minced garlic, olive oil, salt, and black pepper to form a paste.

Coat the Lamb

Preheat the oven to 400°F (200°C). Rub the herb paste all over the rack of lamb. Place it on a roasting pan, bone side down.

Roast the Lamb

Roast in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Remove from the oven and let rest for 10 minutes before slicing.

Brown the Lamb

In a large pot, heat some oil over medium-high heat. Season the lamb neck with salt and pepper, then brown it on all sides. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add onion, carrot, celery, and minced garlic. Cook until softened, about 5 minutes.

Deglaze the Pot

Add red wine to the pot, scraping the bottom to remove any browned bits. Let it simmer for a few minutes.

Braise the Lamb

Return the lamb neck to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours until the lamb is tender.

Prepare the Vegetables

In a separate pot, bring water to a boil. Add the nettles and blanch for 2 minutes. Drain and set aside.

Mix the Beans

In a bowl, combine the cooked chickpeas and fava beans. Add the drained nettles and mix gently.

Combine Ingredients

In a bowl, mix together the parsley, basil, minced garlic, capers, lemon juice, and olive oil.

Season the Salsa

Season with salt and black pepper to taste. Adjust the flavors as needed.