Lamb Neck with Peas and Braised Lettuce

This Lamb Neck with Peas and Braised Lettuce is a meat that is versatile and marries well with fresh and spring vegetables like here with peas and gem lettuce. A spring lamb, aged from 3 to 5 months old has pale pink and mild meat. 

collier_dagneau_petits_pois_1_Watermarked_1

First, here is the list of the different ingredients you will need to make the Lamb Neck with Peas and Braised Lettuce that Serves 4                            

  • 4 small lamb neck fillets ( about 600g)
  • 1 or 2 Tbsp olive oil
  • 2 knobs unsalted butter
  • 1 onion, trimmed and finely sliced
  • 2 garlic cloves, crushed
  • 4 oz (100g) white wine
  • 2 whole gem lettuce, trimmed and cut lengthways into quarters
  • 2 cups (400g) fresh or frozen garden peas
  • 1 1/4 cup (250 ml) chicken stock

Now, here are the few steps you will need to follow to make the Lamb Neck with Peas and Braised Lettuce with a Preparation and Cooking Time of 20 + 25 minutes

Preheat the oven to 400°F (200°C). Trim the lamb of any excess fat and set aside. Allow to reach room temperature. Heat an ovenproof frying pan until hot. Rub the lamb with the oil, season and sear in the pan for 2 minutes each side and roast for 3 to 5 minutes. Cover with foil and let rest for 10 to 15 minutes.

Melt the butter in a saucepan. Add the garlic, onion and a pinch of salt. Cook over a gentle heat for about 5 minutes or until the onions are soft. Add the wine and let bubble for a few minutes. Then, add the lettuce, peas and stock. Quickly bring to a simmer and cook for 5 to 7 minutes, stirring occasionally until the lettuce is soft and the peas are tender.

Divide the peas, lettuce and juices between 4 plates. Slice the lamb and place on top. Pour over the resting juices if you wish and serve.

Share / PartagerShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Email this to someone
email