Recipe Braised Lamb Neck Chops
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Pre heat oven to 150ºc.
Recipe braised lamb neck chops. Add the peppercorns salt sugar and wine. Heat 2 tablespoons olive oil in a deep heavy based dutch oven or pot over medium high heat. Add the lamb neck in a single layer and sear on both sides until well browned.
Add wine to deglaze the pan reduce to half. Add chops and juices back to pan cover simmer 1 hour. In the same pan add onions carrots celery thyme and garlic.
Gently cook onion finely chopped carrots chopped celery finely sliced garlic and quartered mushrooms until onion is. Add the onion and chilli mixture back into the pan and over a high heat deglaze the pan with wine and reduce by half. Sear turning as needed until golden.
Add water bring to boil. Cover with aluminium foil and place baking tray in oven. Remove the lamb neck wipe the pan and add more oil to coat.
Preheat the oven to 325 f. Heat a little oil in a cast iron casserole dish. Heat oil in a large casserole over high heat add lamb neck in batches and sauté turning occasionally until golden 4 5 minutes each side.
Season the lamb neck pieces liberally with salt and pepper. In a 6 quart dutch oven heat the oil and butter over medium high heat. Remove from pan and set aside.
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