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.