14 Oct Roasted Lamb Neck with Fennel, Pomegranate and Mint Salad

Posted at 13:54h in Fruit, Lamb, Mains, Recipes, Vegetables by
Roasted Lamb Neck with Fennel, Pomegranate and Mint Salad
Roasted Lamb Neck with Fennel, Pomegranate and Mint Salad
Print Recipe
This is a deliciously different take on lamb. I have used a deboned lamb neck and gently cooked it with Middle Eastern spices, which is a great match to the fragrant and earthy Karusaf lamb. This dish is perfect for weekend cooking as you need to allow yourself some time. Served with the crunchy fennel and pomegranate salad, this just calls for summer and large ice cold glasses of KWV The Mentors Grenache Blanc.
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Roasted Lamb Neck with Fennel, Pomegranate and Mint Salad
Roasted Lamb Neck with Fennel, Pomegranate and Mint Salad
Print Recipe
This is a deliciously different take on lamb. I have used a deboned lamb neck and gently cooked it with Middle Eastern spices, which is a great match to the fragrant and earthy Karusaf lamb. This dish is perfect for weekend cooking as you need to allow yourself some time. Served with the crunchy fennel and pomegranate salad, this just calls for summer and large ice cold glasses of KWV The Mentors Grenache Blanc.
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Ingredients
  • 1 1 - 1,2kg lamb neck deboned
  • 4 tbsp olive oil
  • 4 cloves garlic grated
  • 250 ml KWV white wine
  • 250 ml double cream plain yogurt
  • 1 tbsp honey
  • 1 tbsp dried oregano
  • 1 tsp lemon zest
  • 1 tbsp zataar spice
  • 1 large fennel bulb shaved
  • 1 bunch fresh mint
  • 250 g pomegranate arils
Instructions
  1. In a large skillet, brown the deboned lamb neck in three tbsp of olive oil. Remove the meat, add the onions and garlic to the skillet, and sauté until golden brown.
  2. Return the meat to the pot and add the wine, yoghurt, honey, oregano and lemon zest.
  3. Cook for about 90 minutes until the meat is soft and tender. Remove the meat and let it cool. Strain the cooking liquid off, discard all the solids, and let it cool.
  4. Slice the meat into thin slivers, rub with the zataar spice and brown the meat in a pan with 1 tbsp of olive oil. Remove and let it cool.
  5. Toss the shaved fennel bulb in the cooking liquid, arrange on a platter or serving plate and add the pomegranates and fresh mint, and arrange the meat over the salad.
  6. Serve with KWV The Mentors Grenache Blanc.