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.
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