Gastronomixs

Confited and glazed lamb neck

This lamb neck is first vacuum-cooked and then glazed with a syrupy sauce to produce a tender and succulent result.

Makes 1 kilogram.

Confited and glazed lamb neck

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Ingredients

1

kg

lamb neck

2

g

colorozo salt

200

ml

olive oil

2

sprigs

thyme

2

sprigs

lemon thyme

2

 

bay leaves

1/6

 

lemon zest

3

cloves

garlic

50

ml.

lamb gravy

As needed:

 

ground white pepper

Preparation method

  • Season the lamb neck with the salt and pepper.
  • Put the meat together with the olive oil, thyme, lemon thyme, bay leaves, lemon zest and garlic in a vacuum bag and pull vacuum.
  • Place in a preheated Roner at 62°C and leave to cook for fourteen hours.
  • Remove the meat from the vacuum and leave to cool.
  • Heat a pan until very hot and add a little sunflower oil to it.
  • Briefly fry the lamb neck on all sides until crispy. Make sure that the meat does not cook right through.
  • Deglaze with some lamb gravy, allowing it to caramelise around the meat.
  • Serve immediately.

Serving suggestions

  • As a component in a main dish with asparagus, peas, and Opperdoezer potatoes.
  • As a component in a main dish comprising lamb prepared in a variety of ways.
  • As a component in a salad with celeriac, apple, and walnuts.

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