Name: Braised Neck of Lamb with Cinnamon and Manuka Honey with Roasted Japanese Eggplant
Yield: Serves 4
Ingredients: Mirepoix (2 onions, 2 carrots, 1 leek, 2 stick celery); 150 ml white wine; Olive oil; 1 bayleaf; Salt and pepper; 4 ripe plum tomatoes; 1 cinnamon stick; 4 tbsp olive oil; 1 litre veal stock, reduced; 50 g Greek yogurt; Wafer thin croutes with butter and Maldon Sea Salt; fresh mint; 10 peppercorns; 50 g plain flour; 1.5 kg middle neck of lamb (taken from the end nearest the head); 6 cloves of garlic; 2 medium chillies, halved, seeded and thinly sliced; 100 g Manuka honey; ½ lemon zested and juiced; 150 g feta cheese, crumbled; 4 Japanese eggplants

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

1.5 kg middle neck of lamb (taken from the end nearest the head)
50 g plain flour

Side dish

Method

Heat a couple of tablespoons of olive oil in a deep heavy based pot, add the whole piece of lamb and brown all over. Dust with seasoned flour and continue to brown for a further few minutes to gain that lovely rich brown colour and flavour.
Removed the lamb from the pot and wipe over, add some fresh oil and brown off the mirepoix. Keep turning to

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Braised Neck of Lamb with Cinnamon and Manuka Honey with Roasted Japanese Eggplant

Ingredients

Method

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