KINK IN MY NECK

Slow-braised Manawatu lamb neck served with roasted cauliflower and Persian purée, potato and feta puffs, garlic confit, balsamic baby beets and a jus reduction.

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Ingredients (Serves 4)

BRAISED LAMB NECK ROASTED BABY BEETROOT
   
2 lamb necks (boneless) 16 baby beetroot
½ carrot, chopped 100 ml balsamic vinegar
½ white onion, chopped 50 g brown sugar
1 head garlic, skin on 2 tbsp olive oil
1 cup white wine 1 tsp freshly ground coffee
100 g peas (can be frozen) 1 tsp freshly ground coffee
½ bunch pea shoots 200ml reduced braising liquid
  100 ml Pinot Noir
  70 g port wine jelly
  potato dauphine
  cauliflower and Persian purée
  garlic confit
  micro greens

Method


BRAISED LAMB NECK
  1. Preheat the oven to 120°C. Braise the lamb neck with the carrot, onion, garlic and white wine, adding enough water to cover, for approximately 3 hours or until soft. Reserve half of the braising liquid for next time you braise, and reduce the remaining half to finish the plate.
  2. When the lamb is tender, press it between two trays. Roast the pressed meat in a roasting dish with the peas at 200°C for 6 minutes, until the lamb is crispy and the peas are cooked, then fold through the pea shoots.
BALSAMIC ROASTED BABY BEETROOT 

Cut the stalks of the beets to 20 mm. Place all the ingredients in an ovenproof dish and bake at 180°C for 40 minutes.

JUS

Combine all ingredients in a saucepan and reduce until it becomes a thin syrup.

ASSEMBLY

Place a square of potato dauphine in the centre of the plate. Spoon jus around the plate. Place a tablespoon of purée next to the potato, and top with the lamb. Add the peas, garlic confit and beetroot. Garnish with micro greens. 

The Perfect Dish to enjoy with
A PREMIUM Imperial Pilsner