Gastronomixs

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. 

Slow-cooked lamb neck with curry croutons

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

lamb neck

litres 

water 

250 

curing salt 

litres 

sunflower oil 

0.5 

head

garlic

sprigs 

thyme

sprigs 

rosemary 

10 

 

peppercorns 

10 

 

coriander seeds 

litre 

lamb gravy 

50 

butter 

15 

lamb's fat

litre 

curry oil 

As needed: 

 

white bread 

Preparation method

  • Stir the curing salt through the water until it is dissolved and place the lamb neck into the mixture.
  • Remove the lamb from the brine after two days and pat dry well.
  • Place the lamb in the oil with all the herbs and slow-cook in the oven for about twelve hours at 85°C. 
  • Remove the cooked lamb neck from the oil and leave to firm up in the refrigerator.
  • Remove the skin and the fat with a knife and evenly trim on both sides.
  • Cut the crust from the white bread and roll through a pasta machine at setting 4.
  • Finely brunoise the bread and deep-fry until crispy in the curry oil at 140°C. 
  • Reduce the lamb jus with the butter and lamb's fat to a thick syrup.
  • Place the lamb in the oven at 160°C for fifteen minutes and glaze every few minutes with the lamb glaze.
  • Cover with the curry croutons after fifteen minutes and serve. 

Serving suggestions

  • As a component in a composition with aubergine, artichoke, and potato.
  • As a component in a composition with celeriac, apple, and walnut.

Previous page