W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SPICED NECK OF LAMB
A vastly underrated cut and one of my favourites. This is full of flavours and great in summer
with some couscous or a real winter warmer with a big chunk of tiger bread or pitta bread!
INGREDIENTS METHOD
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• 1.
Neck of lamb cut in to chops
120g plain flour, seasoned with salt and pepper
4 tbsp olive oil or cold pressed rapeseed oil
1 medium onion, finely chopped
3 garlic cloves, crushed
1 tbsp ginger, peeled and finely chopped or grated
1 tsp cumin seeds
1 tsp ground coriander
A few mild chillies
1 cinnamon stick
Zest of 1 lemon
12 dried apricots, roughly diced
44 wirrallife.com
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Heat the oil over a moderate high heat in a casserole pan that is
just large enough to hold the lamb.
Coat the lamb in the seasoned flour, place in the pan and brown on
each side, remove from the pan and set aside.
Preheat the oven to 170 0 C, sauté the onion in the pan that you
browned the meat with over a moderate heat.
When soft, add the garlic, ginger, cumin seeds, ground coriander,
stir and cook for 1-2 minutes. Add the cinnamon stick, lemon zest,
chilli, apricots and lamb to the pan.
Pour in the stock or water and bring to the boil, cover with a lid
and place on the centre shelf of the preheated oven.
Leave to cook for 11/2-2 hours until the meat is tender and falls
from the bone. If there is too much liquid remove the meat and
reduce.