Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Peter Gunn’s lamb neck wrapped in parsley recipe Food Peter Gunn’s lamb neck wrapped in parsley recipe Preparation time 30 Mins Cooking time 160 mins Serves 8 Alex Russell’s Alejandro range of wines, new to Wine Selectors, is really wowing the Panel and his 2014 Montepulciano would be ideal with the lamb. A delicious example of this Italian variety, it’s savoury and ripe yet lively and fresh with a plush core of black fruits and just the right amount of tannic grip to counter the fat in the lamb. It’s a great alternative to lamb’s traditional partner, Cabernet Sauvignon. INGREDIENTS Lamb confit 2kg lamb neck, trimmed, sinew removed 200g sugar 200g salt 50g parsley stalks 1 tsp juniper berries 2 litres canola oil Roast parsley 3 bunches flat leaf parsley ,washed, dried, trimmed Mint syrup 1/3 cup, chopped mint leaves, firmly packed 95g raw sugar 100g white sugar 160ml water METHOD Lamb confit: combine sugar, salt, parsley stalks and juniper berries in a bowl. Coat lamb neck in this mixture. Allow to marinate for at least 1 hour. For roast parsley: place parsley in a roasting pan and cover with foil. Roast for 15 minutes or until tender. Remove from tray and season with sea salt. For the mint syrup: combine all ingredients in a small saucepan and bring to the boil. Reduce mixture by half. Remove from heat. Remove lamb from cure and cover with oil. Place pan on the cook top, on a low very low heat for 160 mins or place in a 160ºc pre-heated oven for 2 hours or until tender. Allow to cool. Increase oven to 200ºC. Lay parsley flat on a clean surface. Place lamb portion in the centre and brush heavily with mint syrup. Wrap each portion to create a parcel. Roast parcel for 4–5 minutes to warm through. Serve with pickled asparagus with green olive sauce. Food Preparation time 30 Mins Cooking time 160 mins Serves 8 SHARE Perfect Match Hardys Tintara Geology Cabernet Sauvignon 2019 $15.30 in any 12 $16.20 in any 6 $18.00 each Price | options $15.30 in any 12 bottles Qty Add to cart Tamburlaine Grass Roots Mourvèdre Cabernet 2021 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Lenton Brae Cabernet Merlot 2022 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Kaesler Stonehorse Cabernet Sauvignon 2018 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Rymill 3 Mile Lane Cabernet Sauvignon 2019 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Patritti Merchant Cabernet Sauvignon 2019 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Jo Nash Cabernet Sauvignon 2019 $32.30 in any 12 $34.20 in any 6 $38.00 each Price | options $32.30 in any 12 bottles Qty Add to cart Nannup Estate Rolling Hills Cabernet Sauvignon 2018 $32.30 in any 12 $34.20 in any 6 $38.00 each Price | options $32.30 in any 12 bottles Qty Add to cart Brothers in Arms Cabernet Sauvignon 2019 $46.75 in any 12 $49.50 in any 6 $55.00 each Price | options $46.75 in any 12 bottles Qty Add to cart Brookland Valley Estate Cabernet Merlot 2018 $51.00 in any 12 $54.00 in any 6 $60.00 each Price | options $51.00 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Lyndey Milan’s Easy kimchi recipe (inspired by Heather Jeong) Food Seasonal Salads by Lyndey Milan Words by Libby Travers on 3 Sep 2018 Food Curtis Stone’s grilled 80 day dry-aged ribeye with creamed corn and charred scallions Words by Curtis Stone on 1 May 2017