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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

  1. 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.
  2. 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.
  3. For the mint syrup: combine all ingredients in a small saucepan and bring to the boil. Reduce mixture by half. Remove from heat.
  4. 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.
  5. 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.
  6. Serve with pickled asparagus with green olive sauce.
Food
Preparation time
30 Mins
Cooking time
160 mins
Serves
8

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