Ingredients:
- 500 gms Lamb neck meat.
- 3-4 Fresh Thyme stems.
- Extra Virgin olive oil.
- Classic olive oil.
- Freshly ground black pepper.
- Rock Salt.
- Lemon.
- 1 Whole medium sized garlic.
- Red Wine.
- 2 Medium size white onions.
- 2 cups lamb stock.
- 10 gms butter.
- Corn Flour.
Preparation (Marinating Lamb):
- Pierce lamb pieces with a knife.
- Add Garlic paste in a bowl.
- Fresh thyme 1 stem in a bowl.
- Squeeze Lemon in a bowl.
- Add 1 tablespoon extra-virgin olive oil in the same bowl and give it a good mix.
- Massage meat with the mixture.
- Seal pack it in an airtight food bag.
- Let it marinade for 3-4 hours in a refrigerator.
- Before cooking, remove this lamb atleast 30 minutes prior to cooking in order to bring it to room temperature.
Preparation (Lamb Stock):
- Debone your lamb (if you got it with bone).
- Add all the bones to a deep vessel.
- Add 1 liter water to fill your vessel.
- Add 4-5 cloves of garlic.
- 2 stems of fresh thyme.
- Add a tea spoon of salt.
- 1 medium sized chopped white onion.
- 1 teaspoon freshly grounded black pepper.
- Cover it with a lid and cook it on a simmered flame for 2 hours.
Method (roast lamb):
- Add 2 tablespoons classic olive oil on a frying pan.
- Add 5-6 cloves of garlic.
- 1 stem of thyme.
- 1 onion, diced.
- Place your marinated lamb pieces on this pan over the ingredients on medium flame.
- Cook it for 3 minutes on each side.
- Add butter.
- After cooking for 3 minutes on both sides, use a spoon to soak the lamb with butter while on the frying pan.
- Keep on pouring the butter on the lamb from the edges.
- Cook in this same manner for another 2 minutes on each side.
- Add 1 cup red wine and stir it with the content.
- Cook lamb for another 5 minutes on each side with the lid of pan covered on simmer.
- Remove the pieces of lamb and place it on your dinner plate to rest for atleast 6-7 minutes.
Method (Brown sauce):
- Do not throw the leftovers of the pan.
- Add 3 cups of lamb stock.
- Add 1 stem of thyme.
- Add 3-4 cloves of garlic.
- Add 1 tablespoon of Corn Flour.
- Add 3 teaspoons of rock salt.
- Half cup of red wine.
- Bring it to boil and boil it for 2 minutes.
- Strain the content in a bowl.
- Your sauce is ready.
- Pour the sauce over your lamb.
- Serve it hot.
My recommendation: Have it along with ‘Appleton rare blend 12 years old’ and ‘French fries with chopped parsley’!
Bon Appétit!