Denise says:
I like to marinate lamb with the classic ingredients of rosemary and garlic as the taste really infuses into the meat. Ideally leave it over night but a minimum of 3 hours will suffice. At the moment, all kosher lamb is spring lamb so it is tender. In this recipe I have used neck fillets, which are great as individual portions. Slow gentle cooking is the secret to the tenderness of cooking lamb neck fillets. It is also delicious for cholent and traditional Irish stew!
Preparation Time: 25 minutes plus 3 hours marinating
Cooking Time: 1 hour 30 minutes
Serves: 6 people
Ingredients:
6 lamb neck filletsLarge bunch of rosemary –leaves only
1 bulb garlic – peeled cloves and finely crushed
Salt and freshly ground black pepper
3 tablespoons olive oil
100ml white wine
200ml chicken stock
Orange Rice
225g uncooked basmati rice,
150ml orange juice
200ml vegetable stock
4 sticks celery chopped
2 tablespoons olive oil
2 tablespoons raisins
1 teaspoon of orange blossom water – optional
1 onion – peeled and roughly chopped
Zest of ½ orange
Salt and pepper – to taste
Garnish
Sprigs of Rosemary, 1 orange – sliced
Method
1)To marinate the lamb mix the olive oil, rosemary, garlic and salt and pepper together. Rub into the flesh thoroughly and cover.2)Leave in the fridge for a minimum of 3 hours or overnight.
3)To cook the lamb, heat a pan to medium heat with the marinade ingredients and fry each side for 5 minutes.
4)Add the stock and wine, cover and simmer on a low light for about an hour or until tender.
5)For the rice, heat the olive oil in a large frying pan. Add the celery, onion and sauté until slightly golden.
6)Stir in the vegetable stock, orange juice and zest. Bring to a boil.
7)Add the rice, orange blossom water, and raisins and reduce to a low flame, cover and simmer until the rice is tender and the liquids are absorbed. This will take approximately 20 minutes.
8)Taste and adjust seasoning. Fluff up the rice just before serving.
To serve the stylish way: Place a generous helping of orange rice on a plate and top with lamb and sprigs of rosemary and a slice of orange.