Delicious South African recipe for Whole Roast Lamb Neck
1 medium-sized whole lamb neck
4 large carrots, peeled and sliced in to quite large chunks
6-8 pickling onions, peeled and sliced in half lengthways
2 whole cloves of garlic, unpeeled
2 sprigs thyme
1 sprig rosemary
2 bay leaves (fresh, not dried)
½ cup water
salt and black pepper
extra virgin olive oil
1 tin butter beans, drained
large handful of parsley, leaves only
wild rocket, for serving
Preheat your oven to 160 degrees Celsius (on normal setting, not thermo fan). Put the carrots and onions in a large roasting dish with a lid. Add the sprigs of thyme, rosemary, bay leaves and garlic and give the lot a light drizzle of olive oil and a few turns of sea salt and black pepper.
Heat a thick-base frying pan and add some olive oil. Salt the lamb neck and brown it in the frying pan. Place the lamb neck on its cozy vegetable bed, add the water, cover it and slow roast it for four hours.
The lamb neck should be melt-in-the-mouth tender after four hours. Now stir in the butter beans (squash a few of them with a fork) and roast uncovered for a further half an hour to give that awesome fat layer time to crisp up. It is simply deeevine! Then squeeze the garlic pulp into the veggies, give it a squirt of lemon juice and taste to see if it needs salt and pepper.
Serve the whole lamb neck on the beans and sprinkle over some finely chopped parsley mixed with finely grated lemon zest. A few wild rocket leaves kissed with lemon juice and a splash of olive oil is the perfect peppery foil for this dish.