Mains

Roast lamb neck with kale, feta and dill

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.
slow Roast lamb neck with kale, feta and dill

Roast lamb neck with kale, feta and dill

Ben Dearnley
4 - 6
35M
2H 45M
3H 20M

Lamb neck is wet-roasted to fall-apart tenderness, and a nutty pilaf stuffing ramps up the comfort factor, while plenty of fragrant dill, oregano and parsley add punchy flavours.

Ingredients

Rice stuffing

Method

1.For rice stuffing, heat oil and butter in a small saucepan until butter foams, add almonds and stir occasionally until golden brown (1-2 minutes). Remove with a slotted spoon and set aside. Add leek, fennel and garlic to pan, sauté until tender and translucent (3-4 minutes), then stir in rice to coat and toast. Add stock, season to taste, bring to the boil, then reduce heat, cover with a lid and cook until rice is tender, and liquid is absorbed (15-18 minutes). Stir in almonds and cool completely, then stir in herbs.
2.Dry-roast fennel seeds in a small saucepan over medium-high heat until fragrant (30 seconds). Transfer to a mortar and pestle along with thyme, rigani, chilli, half the garlic, half the chopped fresh oregano and 2 tsp sea salt. Pound to a coarse paste, then stir in 60ml oil, rind and juice.
3.Preheat oven to 160C. Open out lamb necks on a chopping board, scatter half the rice stuffing down the centre of each, roll up and secure at intervals with kitchen string. Heat 1½ tbsp oil in a large frying pan over medium-high heat, add lamb necks and brown well all over (2-3 minutes). Pat dry with paper towels, brush with spice mixture, then place in a flameproof roasting pan or casserole with wine and half the stock, and bring to a simmer. Cover and roast for 1½ hours, then remove lid and roast until lamb is browned and cooked through (30-45 minutes). Set aside to rest for 15 minutes.
4.Meanwhile, heat remaining oil in a frying pan over medium-high heat, add leek and remaining garlic, and sauté until tender and translucent (3-4 minutes). Add kale, sauté until it begins to wilt (1-2 minutes), then add remaining stock and simmer until kale is just tender (1-2 minutes). Stir in herbs and season to taste.
5.Cut twine from lamb, slice meat, scatter with feta, olives and extra herbs, and serve with braised kale and lemon wedges.

Rigani, dried wild Greek oregano, is available from select delicatessens. Order boneless lamb neck from your butcher.

Drink Suggestion: Earthy nebbiolo. Drink suggestion by Max Allen

Notes

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