© 2026 | http://angiesrecipes.blogspot.com
 |
 |
© 2026 | http://angiesrecipes.blogspot.com
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 | |
|---|---|
|
|
- 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.
© 2026 | http://angiesrecipes.blogspot.com
 |
 |
© 2026 | http://angiesrecipes.blogspot.com
Posts
10 comments:
...Angie, this certainly looks good.
Da provare, è molto invitante, grazie!!!
Cannot believe you eat little lambs (cries inconsolably in the dark corner of the room)....
It looks so tender and delicious!.......Abrazotes, Marcela
Delicious
wow che meraviglia!
That looks and sounds amazing.
El cuello de cordero es una carne tierna y sabrosa que nos encanta. Nunca lo he preparado al horno, siempre en guiso, y me gustaría probarlo con esta receta porque me parece fabuloso tan tostado con esa salsa.
What a great idea, Angie. So tasty!
I love miso :-D
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!