Lamb necks are such a delicious cut of meat, and so cheap! Cook it like a pork tenderloin.
Local lamb producers always tell me the same thing at farmers markets: people don't buy lamb neck because they don't realise what an amazing cut of meat it is, and how easy it is to cook! Its very similar to a pork tenderloin in terms of cooking process and texture, and we buy it all the time so I wanted to come up with a new recipe for it. Tonight's dinner: curry spiced lamb neck fillet with mashed sweet potatoes and sautéed local spinach.
Rub the outside of the lamb with cumin, coriander, garlic powder, madras curry powder, and salt, and 1 tbsp olive oil. Massage it to get it in all the nooks & crannies. Set aside to marinate for an hour or so.
In a pan, fry sliced onions with rapeseed (or olive) oil until they begin to colour. Push to the sides, brown the lamb on all sides. Deglaze the pan with 1 tbsp apple cider vinegar and put in the oven (150C, 300F) until it reaches your desired level of cooking (for medium, it should feel like the tip of your nose when poked). Remove from oven and rest for 10 min before slicing.
Boil sweet potatoes, strain, and mash with butter and a pinch of mixed spice (nutmeg & cinnamon)
Wash and chop spinach (unless it's baby spinach, then skip the chopping), sauté in olive oil with 1 clove finely minced garlic and salt & pepper until tender. Finish with butter.
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