I love this dish because of the flavours; deep with spices, succulent braised lamb, fresh figs and the tart creamy labne. All the components are great to have in the repertoire, and the chick pea chips are a perfect starchy alternative with fish! ~ Cameron Matthews
Serves 6
Ingredients
2tbs coriander seed
2tbs cumin seeds
1 nutmeg quill, finely grated
2 cinnamon quills
Sea salt
4tbs dukkah, (recipe below)** or store bought
600g lamb neck, bone out (ask your butcher)
3 four cutlet lamb racks, French trimmed (or the equivalent of 12 cutlets)
1 litre light lamb or beef stock, hot
50g unsalted butter
200g besan flour (chickpea flour)
800ml white chicken stock, well-seasoned, hot
250ml oil, for deep or shallow frying
4 figs, each cut into 8 wedges
200g sheep’s milk labne (recipe below)* or store bought
1 pomegranate, seeds only
1 bunch mint, picked, washed, very finely sliced
Sea salt
Fresh cracked pepper
Lamb
Combine coriander, cumin, nutmeg and cinnamon in mortar and pestle then grind to a medium-fine powder.
Rub the lamb ‘neck’ with the spice powder and salt.
Rub the lamb ‘racks’ with a little oil then coat in dukkah. Reserve remaining dukkah.
Marinate the neck and the racks overnight in the fridge.
Pre-heat oven to 180C. Place lamb ‘necks’ only into an oven proof dish.
Pour the hot lamb stock to half way up side of lamb necks then cover the dish with a lid. Cook for 3 hours or until fork tender.
Chickpea chips
Combine the besan flour and the hot white chicken stock. Stir continuously until mix thickens then pour onto an oiled tray. Allow to cool. With an oiled knife, cut into 1cm x 1cm x 5cm batons.
Sauce
When the lamb neck is cooked, strain half the cooking liquid into a pot then reduce to a sauce consistency. Add the butter, stir and keep warm.
Reserve the lamb neck and liquid. Keep warm.
Sear the lamb racks in a hot pan then transfer to the oven. Roast for approx 12mins at 180C until medium rare. Reserve to rest.
Deep or shallow fry the chickpea chips for approx 3 mins until golden and crisp on all sides. Turn as required.
On a tray, gently roast the figs pieces in the oven at 180C for approx 3mins until hot.
Place the labne into a piping bag.
Remove the lamb neck from cooking liquid then break into 18 even pieces.
Carve the lamb racks into 12 even cutlets.
To serve
Place three pieces of the lamb neck in the centre of each dinner plate. Lay two cutlets over the neck pieces.
Place the figs and chickpea chips onto and around the lamb.
Scatter the pomegranate seeds, mint chiffonnade and reserved dukkah.
Pipe small dollops of the labne, drizzle the sauce and serve.
*Labne is a middle eastern ‘yogurt cheese’
Line a colander or large sieve with muslin or cheesecloth. Place 1kg of sheep’s milk yoghurt into the cloth. Hang or place the colander in a cool location for 1 week. Be sure to place over a medium deep bowl to capture the draining liquid. Transfer the cheese to a container, cover with olive oil (optional), seal with a lid and refrigerate. Keeps for up to 2 weeks. Discard the liquid.
**Dukkah
200g hazel nuts, roasted, peeled, finely chopped
1tbs sesame seeds
1/4 tsp coriander seeds, ground
1/4 tsp cumin seeds, ground
black peppercorns, cracked, to taste
Place hazelnuts into a small mixing bowl.
Heat a small frying pan on low heat then toast the sesame seeds until starting to brown.
Remove from heat then add to the hazelnuts.
Return the frying pan to low heat. Toast the coriander and cumin until fragrant. Combine the spices, pepper, nuts and sesame seeds. Cool. Keep in a sealed container.
Cameron Matthews
Executive Chef – The Long Apron
General Manager – Spicers Clovelly Estate, Montville
For – Women’s HQ, 24 January 2016
