For the perfect dinner, try this succulent deboned neck of lamb recipe. With the amazing taste and presentation, it will be a hit at any dinner party.
- 1 lamb neck
- Salt and pepper
- 8 tbs chopped parsley
- 1 tsp chopped fresh thyme or rosemary
- 2 tbs chopped spring onions
- 2 crushed garlic cloves
- 1\4 tsp ground ginger and salt and pepper to taste
This is something special – an entire lamb neck that has been deboned, stuffed with a delicious filling, rolled and pot-roasted. It’s ideal for long, slow cooking.
To debone the lamb neck you need a thin, sharp knife. Make an incision all along the neck vertebrae on the side where the pointy bones stick out – in other words the back of the sheep.
Carefully loosen the meat around the vertebrae so you end up with a flat, more or less rectangular piece of meat. The meat will look a little shredded on the inside. Rub the inside with some olive oil, salt and ground black pepper.
Now combine 8 tablespoons (½ cup) chopped parsley, 1 teaspoon (5 ml) chopped fresh thyme or rosemary, 2 tablespoons (30 ml) chopped spring onions, 2 crushed garlic cloves, ¼ teaspoon (1 ml) ground ginger and salt and pepper to taste.
Spread it on the inside of the meat, working it into all the nooks and crannies. Roll the meat into a cylindrical shape and tie with string so the roll will retain its shape during cooking.
Roast for 1½ to 2 hours, depending on the size, until the meat is tender all the way through.
Recommended wine: The Kumkani Shiraz Cabernet Sauvignon will pair excellent with this dish.