Much like the Lamb Barnsley chop, a Lamb Neck Rosette has the bone through the centre of the cut, which greatly adds to the flavour and becomes rich and meltingly tender when slow-braised.
2 x 420 g packs Lamb Rosettes (approx. 6 rosettes)
30 g butter
1 onion, peeled and diced
1 x 45 g tin anchovies, drained & roughly chopped (optional)
6 cloves garlic, peeled
2 fresh or dried bay leaves
250 ml red wine
250 ml water
2 cups frozen baby peas
2 tbsp fresh mint, chopped
2 tbsp + extra sour cream
- Heat the butter in a heavy-based braising pot (cast iron is best) and fry the lamb rosettes in 2 – 3 batches until well-browned. Reserve to the side.
- Fry the onion in the same pot until softened and then stir through the anchovies, garlic cloves and bay leaves.
- Deglaze with the red wine and then stir through the water before placing the rosettes back into the pot.
- Bring to a very gentle simmer and cook very slowly for 3 hours until the meat is tender.
- Reserve the lamb rosettes to keep warm and covered on the side.
- Bring the cooking liquid back to the boil and reduce until lightly syrupy in consistency.
- In the meantime, cook the peas in boiling salted water for 3 – 4 minutes until tender but still bright green. Drain and pour half the peas into a bowl.
- Crush the peas in the bowl with a fork together with the 2 tbsp chopped mint and 2 tbsp sour cream. Stir through the remaining whole peas.
- Serve the lamb rosettes on a bed of the peas and then spoon over the reduced cooking juices.
- Serve garnished with fresh mint and a dollop of sour cream on the side.
- Serve with mashed or roasted potato as an additional accompaniment.
- Shred any left-over lamb to reheat as a taco filling