Deboned lamb neck with carrots, beans and fresh herbs and a celeriac

Deboned lamb neck with carrots, beans and fresh herbs and a celeriac puree

2 lamb necks deboned +_ 2kg

100g carrot diced
100g celery diced
100g onion diced
100g leek diced
2 cloves garlic roughly chopped
salt and pepper
500ml red wine
1 l brown stock
330g tin whole peeled tomato

method:

Season the inside of the lamb neck and roll into cylinder shape, tie season outside of the neck and brown in a pan with oil
Set aside in same pan add the vegetables and garlic and colour lightly
Add red wine and reduce by half
Add tomatoes and stock and bring to a simmer
Place neck back into liquid, cover with a lid and cook in the oven until tender at 160 celcius
Remove and cool in the liquid
Once cool strain the liquid and reduce to a coating consistency and slice the lamb into 6 portions
Warm in reduced liquid and serve


Vegeatbles in butter and herb emulsion

300g mixed heirloom baby carrots peeled and blanched
150g green beans cut to desired size and blanched
150g broad beans blanched
100g butter
200ml water
10 g chopped parsely
10g chopped chives
seasoning

method

Heat butter and water in a pan at high temp to reduce.
Keep shaking the pan to keep the mixture emulsified
When the liquid thickens add the blanched vegetables and heat
At the last add the herbs and season
Serve immediately


celeriac puree

1kg celeriac peeled and cut into large dice
milk to cover
100g butter to finish
seasoning

method

Place the celeriac into a pot and cover with milk
Cook gently until the celeriac is soft
Drain properly and put into a blender at high speed
Add a little milk to get the mix blending
Add butter and check seasoning
Then add more milk to desired consistency