Lamb Neck Roast with Rough-cut Chermoula

Gelatin rich lamb neck is a relatively economical cut, but no less delicious. Similar to oxtail, the connective and fatty tissues marbling the meat make the lamb neck a rich cut perfect for low and slow cooking with proper seasoning. With a little patience and love, you can transform this inexpensive cut of meat into the most flavourful, buttery, and fork-tender treat.
Chermoula is a tangy herb condiment used in North African cooking. It is traditionally used to flavour fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

	Rough-cut Chermoula
60 g Beef dripping, ghee, schmalz, melted or olive oil 1 tbsp Each sweet and smoked paprika 4 slice / 1.5 kg Lamb necks 1-1.2 kg Mixed vegetables (I used 1 large carrot, diced, 800 g cherry tomatoes halved, 1 medium onion, peeled and cut into large pieces, 5 celery ribs, sliced) 2 Large garlic bulbs, outer skin removed Sea salt and freshly milled black pepper Flat bread, to serve Lemon wedges, to serve	2 Garlic cloves, peeled and crushed 1 tsp Salt flakes 30 g Each flat-leaf parsley and coriander, leaves and stalks 1 Long red chilli pepper, chopped 2 tbs Extra virgin olive oil Finely grated zest and juice of 1 large lemon 1/2 tsp Each ground cumin, ground coriander and sweet paprika, toasted

Rough-cut Chermoula

60 g Beef dripping, ghee, schmalz, melted or olive oil
1 tbsp Each sweet and smoked paprika
4 slice / 1.5 kg Lamb necks
1-1.2 kg Mixed vegetables (I used 1 large carrot, diced, 800 g cherry tomatoes halved, 1 medium onion, peeled and cut into large pieces, 5 celery ribs, sliced)
2 Large garlic bulbs, outer skin removed
Sea salt and freshly milled black pepper
Flat bread, to serve
Lemon wedges, to serve

2 Garlic cloves, peeled and crushed
1 tsp Salt flakes
30 g Each flat-leaf parsley and coriander, leaves and stalks
1 Long red chilli pepper, chopped
2 tbs Extra virgin olive oil
Finely grated zest and juice of 1 large lemon
1/2 tsp Each ground cumin, ground coriander and sweet paprika, toasted

Place melted beef dripping or oil and both paprikas in a large bowl and season well. Add lamb necks and turn to coat all over, then use your hands to massage mixture in. Cover and chill for up to 2 days to marinate.
Preheat oven to 220C/430F. Place chopped carrots, celeries, cherry tomatoes, and garlic in a large, deep roasting pan. Season well, then place marinated lamb necks on top and spoon over any remaining marinade.
Roast lamb necks, turning once, for 30 minutes to brown and crisp up. Remove pan from oven. Cover with a lid or a large piece of baking paper, then cover with doubled pieces of foil to secure tightly. Reduce oven to 180C/350F. Roast until fall-off-the-bone fork-tender, about 3 hours.
Meanwhile prepre the chermoula. Use a knife to mash garlic and salt flakes together on a chopping board until a smooth paste forms. Place in a medium serving bowl. Roughly chop parsley, coriander and chilli together on same board until well combined, scraping up any leftover garlic salt mixture remaining on board. Add to bowl, then stir in olive oil, lemon zest and juice, and spices until well combined. Taste and season well.
Spoon the vegetable mixture onto a serving platter, then top with the lamb necks. Spoon over some of the rough-cut chermoula, and serve with extra chermoula, flat bread and lemon wedges.

5 comments:

Tom 27/11/24 12:36: ...I have never had lamb.
speedy70 27/11/24 14:47: Splendido questo piatto, molto invitante!!!
DEZMOND 27/11/24 16:14: Oh, my, Angie, how could you eat a cute little baby lamb, they are like three months old or something?
eileeninmd 27/11/24 16:55: Looks delicious. Take care, enjoy your day!
Christine 27/11/24 18:45: Looks so good