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Slow-cooked lamb neck with curry croutons

A beautiful combination of lamb and curry with a fine, contrasting texture and complementary flavours. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Makes 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

250
g
curing salt
5
l
water
1
kg
lamb neck
2
l
sunflower oil
0.5
bulb
garlic
2
sprigs
thyme
2
sprigs
rosemary
10
peppercorns
10
coriander seeds
as needed
white bread
1
l
curry oil
1
l
lamb jus
50
g
butter
15
g
lamb's fat

Scale recipe

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