Miso Glazed Lamb Neck

The Asian-inspired lamb neck roasted for hours on a bed of stock vegetables is rich, tender and flavorful! Miso glaze is completely optional, but blending the distinct umami taste of miso with juicy lamb meat, you're really taking the food to the next level. Serve on pasta, potatoes or on bread. You can also You can also strain the liquid and cook over medium-high heat until somewhat reduced and thick. Serve alongside the lamb neck.

	Miso Glaze
1x1.5 kg Lamb neck Ghee, tallow or olive oil 1 Onion, peeled and chopped 1 Leek, halved, thinly sliced 1 Large carrot, peeled and cut into chunks 2-3 Celery stalks, chopped 240 ml Hot beef broth (or boiling water) 1 tbsp Parsley or mint, chopped	2 tbsp White miso paste 1 tbsp Red wine vinegar 1 tsp Honey 1 tsp Dark soya sauce 1/5 tsp Cayenne pepper 1 Garlic clove, finely minced

Preheat the oven to 160C/320F. Sear the lamb neck on all sides over medium-high heat until the meat is uniformly golden dark brown all over, about 15 minutes. Do not burn.
Heat a little ghee or olive oil in a casserole dish and sweat the chopped vegetables, then place the browned lamb on top and add hot beef broth or boiling water.
Put the lid on or seal the casserole with foil. This will keep all the juices and moisture inside. Put the casserole into the oven for 3-4 hours.
Combine miso paste, red wine vinegar, honey, dark soya sauce, cayenne pepper, and minced garlic in a small bowl. Stir until smooth.
Remove the casserole out and life the lamb neck out and place it on a rack. Set the rack on the top of casserole. Increase the oven temperature to 200C/400F.
Brush the miso glaze all over the lamb neck and return to the oven. Roast for 20 minute until well browned. Serve with the stock vegetable and sprinkle some chopped parsley over.

4 comments:

Tom 24/3/26 12:36: ...Angie, this certainly looks good.
speedy70 24/3/26 13:04: Da provare, è molto invitante, grazie!!!
DEZMOND 24/3/26 15:04: Cannot believe you eat little lambs (cries inconsolably in the dark corner of the room)....
foodtravelandwine 24/3/26 15:51: It looks so tender and delicious!.......Abrazotes, Marcela