This is a modern lighter interpretation of the classic dish in which a prime cut of lamb is left pink and tender.
Cut each neck into pieces about 2.5cm thick, aiming to get 4–5 pieces from each. Season with salt and pepper, drizzle with half the oil and set aside.
Cook the vegetables whole in the stock with the garlic and herbs. They will cook at different rates, so cook each vegetable individually, removing them with a slotted spoon when tender.
When they are all cooked, boil the stock rapidly to reduce it to a consistency that will coat the back of a spoon and set aside.
Heat 2 tablespoons of olive oil in a large casserole or deep frying pan and sauté the pieces of lamb over a highish heat until golden all over. Add the vegetables and reduced stock, bring back to the boil and serve.
© 2008 Anthony Demetre. All rights reserved.