Peter Gunn’s lamb neck wrapped in parsley recipe
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.
- 2kg lamb neck, trimmed, sinew removed
- 200g sugar
- 200g salt
- 50g parsley stalks
- 1 tsp juniper berries
- 2 litres canola oil
- 3 bunches flat leaf parsley ,washed, dried, trimmed
- 1/3 cup, chopped mint leaves, firmly packed
- 95g raw sugar
- 100g white sugar
- 160ml water
- 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.