Is not this a lamentable thing, that of the skin of an innocent lamb should be made food? Henry VI

Most definitely am carnivorous! Ate a neck yesterday.

Made this Matt Moran masterclass lamb dish last night that I had viewed on the viewing screen one evening:

"Roasted Lamb Rack and Braised Lamb Neck with Pumpkin and Sheeps Milk Feta."

Used lamb chops/forequarters instead of the rack  though as we are on strict budgets in this household. Just something that we could caramelise. The recipe also uses lamb neck- a first for us. Didn't even know one could buy it. Thankfully, lamb neck seems to be only about $2. Had never had a neck before but surprisingly, after being braised and cooked for awhile it is really tender meat. Both cuts of meat melted in our mouths and the pumpkin puree was beautiful and soft. I preferred it to mash as it was lighter and sweeter. Made a little salad on the side and it was quite an easy budget friendly and tasty healthy meal. 

Try it I say!

Braised Lamb Neck

• 2lamb neck fillets
• 2tablespoons olive oil
• 1carrot, chopped
• 2stalks celery, chopped
• ½ brown onion, chopped
• 2stalks rosemary
• 2cloves garlic, peeled
• 1Ldark veal stock- we used beef

Roasted pumpkin

• 1 tablespoon olive oil
• 500gblue pumpkin, cut into 1-2cm cubes
• 3cloves garlic, peeled

Roasted Lamb racks

• 4 x 4 point lamb racks or lamb forequarters as cheaper
• Olive oil

Pumpkin puree

• 300gpumpkin, peeled and cut into chunks
• 40g butter, softened
• 40-100ml hot chicken stock

Dressing

• 1teaspoon Dijon mustard

Dressing

• 1teaspoon chardonnay vinegar or just normal vinegar
• 40mlgrape seed or other oil
• 15mlextra virgin olive oil

Salad

• 80gsoft sheep or goats or blue vein
• 40gtoasted pumpkin seeds or pine nuts
• Small bunch rocket, baby leaves picked

Method

• 1. Preheat the oven to 180°C.
• 2. For braised lamb neck, season lamb necks with salt and pepper, pour oil into pressure cooker and brown lamb. Add vegetables, rosemary and garlic and cook for a few minutes to colour. Cover with stock. Bring to the boil, seal lid and bring up to pressure. Cook for 45 minutes until tender. Release steam and allow pressure cooker to cool before releasing lid. Remove necks, and tightly wrap individually into sausage shapes in cling film. Chill for an hour in the fridge to set firmly.
• 3. Pour braising liquid through a fine mesh sieve into a clean saucepan and simmer over a low heat until liquid has reduced to desired consistency. Cut chilled lamb neck into thick rounds, keeping cling wrap on the slice to hold shape. Add to reduced braising liquid and cook over a low heat, spooning the sauce over the neck slices. Cook until nicely caramelised and warmed through.
• 4. For roasted pumpkin, heat oil in a frying pan, add pumpkin and garlic and cook over a medium high heat until golden, place in oven and roast for 15-20 minutes until pumpkin is soft. Season with salt and pepper.
• 5. Meanwhile, season the lamb racks with salt and pepper and place into a hot pan with a little olive oil. Seal well on all sides, transfer to oven and roast for 6-8 minutes. Remove and rest for 10 minutes.
• 6. For pumpkin puree, bring a saucepan half filled with water to the boil. Add pumpkin and cook until pumpkin in tender. Drain well. Place in a food processor with butter and enough stock to thin to desired consistency. Season well with salt and pepper. 
• 7. For dressing, slowly whisk ingredients in a bowl until emulsified.
• 8. To serve, squeeze a round of puree onto a serving plate and spread with the back of a spoon. Cut the lamb racks in half and place on the plate. Place a lamb neck slice near the lamb and drizzle with reduced jus. Arrange roasted pumpkin on puree with feta and pumpkin seeds or pine nuts. Drizzle with some of the dressing, sprinkle with goats or blue cheese, olives and arrange baby rocket leaves on top.