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Braised lamb neck with stuffed zucchini flowers and peppers

Name: Braised lamb neck with mince-stuffed zucchini flowers recipe
Yield: 4
Ingredients: 100.00 ml extra virgin olive oil; 2 (500g each) boneless lamb neck fillets, trimmed (we used Moorlands Biodynamic Lamb; 750ml beef stock; 8 sprigs marjoram; 8 sprigs thyme; 1 onion, finely chopped; 4 garlic cloves, crushed; 250g lamb mince; 1/2 tsp sweet paprika; 1/4 tsp fennel seeds, toasted, finely ground; 1/4 tsp coriander seeds, toasted, finely ground; 1/4 tsp cumin seeds, toasted, finely ground; Pinch cayenne pepper, or to taste; 12 zucchini flowers, stamens removed; 10 small sweet peppers (we used baby capsicums); 75g honey; 160ml balsamic vinegar; 40.00 ml coarsely chopped marjoram leaves

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Braised lamb neck with Merguez sausages and Agrodolce peppers

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by Alex Prichard

ALEX PRICHARD, HEAD CHEF AT ICEBERGS

Oct 10, 2024

Elevate your Sunday roast with this slow-cooked braised lamb recipe. Chef, Alex Prichard serves a masterclass on how to expertly cook a lamb's neck paired with Merguez-stuffed zucchini flowers and sweet and salty Agrodolce peppers. If you're looking for a new way to enjoy a roast, this is it.

Recipe note: Begin this recipe at least 4 hours ahead.

2 1/2 tbs extra virgin olive oil
2 (500g each) boneless lamb neck fillets, trimmed (we used Moorlands Biodynamic Lamb
3 cups (750ml) beef stock
8 sprigs marjoram
8 sprigs thyme
1 onion, finely chopped
4 garlic cloves, crushed

Merguez-stuffed zucchini flowers

250g lamb mince
1/2 tsp sweet paprika
1/4 tsp fennel seeds, toasted, finely ground
1/4 tsp coriander seeds, toasted, finely ground
1/4 tsp cumin seeds, toasted, finely ground
Pinch cayenne pepper, or to taste
12 zucchini flowers, stamens removed

Agrodolce peppers

10 small sweet peppers (we used baby capsicums)
2 1/2 tbs extra virgin olive oil
2 1/4 tbs (75g) runny honey
1/3 cup (160ml) balsamic or merlot vinegar
2 tbs coarsely chopped marjoram leaves

Method

1.

Preheat oven to 160°C/140°C fan-forced. Heat oil in a large deep ovenproof frypan over high heat. Season lamb fillets all over, then sear in pan, turning frequently, for 2-3 minutes, until browned all over. Add stock, herbs, onion and garlic and bring to the boil. Cover with foil and braise in oven for 2 hours 30 minutes-3 hours, until lamb is tender. Transfer lamb to a plate, reserving pan and sauce, and cover lamb with foil to keep warm.
2.

Return pan to high heat and simmer rapidly, skimming any impurities and fat that rise to the surface, for 8-10 minutes, until slightly thickened. Strain sauce through a fine sieve, discarding solids. Season to taste and keep warm until ready to serve.
3.

Meanwhile, for zucchini flowers, place all ingredients except flowers in a large bowl, season with 1/2 tsp fine salt and freshly ground black pepper to taste, and mix to combine. Gently open a flower and, using fingers, push mixture in until flower is almost full. Gently press and twist the end of the flower to seal. Repeat with remaining flowers.
4.

For the peppers, place peppers in a large bowl with oil and toss to combine. Heat a large frypan over high heat. Cook peppers for 3-5 minutes, turning frequently, until blackened and blistered all over. Meanwhile, place honey and vinegar in a small saucepan over high heat and bring to the boil. Simmer rapidly for 5-6 minutes, stirring occasionally, until mixture has thickened to a syrup. Transfer to a large bowl with the peppers, add marjoram, then season to taste and toss to coat. Set aside and keep warm until ready to serve.
5.

Place a large steamer basket over a saucepan of simmering water and steam zucchini flowers for 6-7 minutes, until firm to the touch and mince is cooked through. Divide among serving plates with peppers and slices of lamb, then spoon over sauce.