Neck of Lamb with Manuka Honey

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

Preparation info

Difficulty
Complex

Appears in

Recipes from Ukraine

By Yurii Pryiemskyi and Simon Boyle

Published 2020

About

Ingredients

Lamb

1.5 kg middle neck of lamb (taken from the end nearest the head)
50 g plain flour
4

Europe
Ukraine
Main course
Eastern Europe

Method

Lamb

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