Served with a braised silverbeet, fennel and macadamia pesto, this roast lamb neck recipe will impress guests. In this recipe, the lamb neck is fried and baked, so that the fat renders and the meat softens and cooks to perfection.
Ingredients
Braised silverbeet and fennel
Macadamia pesto
Method
1.Preheat oven to 220ËšC. For braised silverbeet and fennel, heat oil in a large ovenproof frying pan over high heat. Add onion and garlic and cook, stirring occasionally, until onion has softened. Stir in passata and stock and bring to the boil. Stir in silverbeet, fennel, and beans. Reduce heat to low and cook, stirring occasionally, until vegetables are cooked and sauce has thickened (10-12 minutes).
2.Meanwhile, pound herbs and garlic with ½ tsp salt to a paste with a mortar and pestle. Stir in a drizzle of oil, season with pepper and rub all over lamb. Heat a frying pan over medium heat, add lamb fat-side down and cook until browned and fat renders (3-4 minutes). Increase heat to medium-high, turn and brown the other sides (1-2 minutes). Transfer to oven and roast until cooked to your liking (5-7 minutes for medium-rare). Set aside to rest for 5 minutes.
3.Meanwhile, for macadamia pesto, process ingredients in a blender to a fine paste and season to taste.
4.Serve roast lamb with braised silverbeet and fennel and top with pesto, and lemon zest.
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