Braised Neck of Lamb
- 1 lamb neck, with 4 ribs, boned
- Salt and pepper
- Lamb force meat
- Soaked, pressed bread crumbs
- 1 onion, chopped fine, browned
- 1 tablespoon chopped parsley
- 2 eggs
- Salt, pepper, dash nutmeg
- 2 tablespoons sherry wine.
Bone lamb neck and rib, remove fat parts and sinew, season with pepper and salt. Stuff with lamb forcemeat and equal quantity of soaked, pressed bread crumbs, seasoned with browned onion, the parsley, salt, pepper and dash of nutmeg. Moisten with the eggs. Stuff this mixture into the lamb neck, roll and tie securely.
Braise in a oven heated to 350F for 2 hours with a nice bouquet of celery, carrots, onion, parsley, and little chopped salt pork. When done, remove thread from meat, place on hot platter, serve proudly with a nice gravy made in the pan and seasoned with the wine. Serve with mashed potatoes and spinach or your favorite vegetable. Serves 4 generously.
Braise in a oven heated to 350F for 2 hours with a nice bouquet of celery, carrots, onion, parsley, and little chopped salt pork. When done, remove thread from meat, place on hot platter, serve proudly with a nice gravy made in the pan and seasoned with the wine. Serve with mashed potatoes and spinach or your favorite vegetable. Serves 4 generously.
Submitted by May 28, 2009
18 min
120 min
138 min