Lamb Neck, Herby potatoes and mint peas.
Recipe | Lamb neck, herby new potatoes and peas
This is an easy, winter warming meal that the whole family will love. You can use any seasonal veg as the base. For example, we use sweet potatoes or pumpkin instead and instead of peas just use whatever is in your fridge. Fried zucchini goes really well.
Lamb necks are a cheaper option and when cooked with the bone in, will provide extra gelatin and amino acids. There is usually some nutrient dense marrow hiding in the chops too.
Feeds 4
Ingredients:
* 8 grass-fed lamb neck chops
* 8 garlic cloves, peeled
* 2 sprigs fresh rosemary
* Salt and pepper
* 1 cup water or bone broth
* Fresh Potatoes, enough for how many people you’re feeding
* Peas
* Butter
* Large handful fresh mint, basil and parsley
Method:
1. Preheat the oven to 160C. Heat a large cast iron skillet over high heat.
2. Season the lamb neck chops with salt and pepper, and place fat side down in the hot pan. Once the fat has begun to render (melt), place the chops on their side. Fry both sides for 1-2 minutes or until golden brown.
3. Add the water or bone broth, while garlic cloves and rosemary. Put the pan into the oven and cook for 1-1.5 hours, or until the chops are tender. This will depend on the thickness of the chops. Keep an eye on the water level and add a splash more if it’s beginning to dry out.
4. Bring a small saucepan to the boil and cook the peas until tender, about 3 minutes.
5. Steam or boil the new potatoes until tender. Add a good dollop of butter, freshly cracked pepper and flaky sea salt. Stir through the fresh herbs and serve with lamb and peas. Spoon a little of the pan juices and soft garlic over the lamb before serving.
