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.
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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.