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

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

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