Lamb Neck with Lentils and Autumn Vegetables. Chef and My Kitchen Rules judge Colin Fassnidge shares with us this delicious recipe using seasonal vegetables, lentils and succulent lamb.
2kg of lamb necks (bone in rosette) cut 2cm thick
2 sticks of celery
1lt Lamb stock (it is fine to use chick stock or water)
300 grams Du Puy lentils
15 cherry tomatoes
2 bunch of baby carrots
2 bunch of baby turnips
10 pieces pencil fennel
100 grams pea shoots
1 bunch of basil
Marinate lamb necks with olive oil, crushed garlic and thyme and rosemary the night before use.
Pre heat oven to 150degree’s
Heat a casserole dish add a splash of oil fry lamb necks on both sides till golden brown with crushed garlic and herbs. Cover with stock place lid on and in the oven for 1.5 hours, remove to add lentils and finish simmering on the stove till lentil are cooked. Let sit while vegetables are cooked.
You can blanch or steam the vegetable. I like to pickle the turnips, and cook the carrots in orange juice but that is up to you.
Cook the tomatoes in seasoned olive oil on a low heat.
Serve lamb in a shallow dish with autumn vegetables on top and garnish with pea shoots and ripped basil.