Autumn and Winter
Lunch or Dinner

Slow Cooked Lamb Necks with Preserved Lemon and Fennel Recipe

Enjoy tender lamb necks paired with Maggie's Couscous & Herbs with Tomato & Sultana Chutney recipe. The fresh herbs tie this recipe together.
Slow Cooked Lamb Necks with Preserved Lemon and Fennel Recipe
Ingredients
Units
Units
4 x 450g lamb necks
2 brown onion roughly chopped
4 sprigs rosemary
8 sprigs thyme
300g Preserved Lemons
1.0L Chicken Stock
2 small fennel bulbs sliced
1 cup flat leaf parsley chopped to serve
You'll need to make:
1 batch to serve Cous Cous and Fresh Herbs with Tomato & Sultana Chutney
Methods
1
6.5 hours to 8.5 hours (including slow cooker time)
METHOD
2
Place the olive oil into a large non-stick frying pan and place over high heat.
3
Seal off each side of the lamb necks until lightly caramelized then place into a slow cooker.
4
In the same pan fry off the onions until they are soft and golden brown, then remove from the heat and add to the slow cooker with the lamb necks.
5
Add the rosemary, thyme, preserved lemon, stock and fennel bulbs then place the slow cookers onto a high setting, cover with a lid and allow to cook for 6 to 8 hours, or until the meat is falling from the bone. This time will depend on the slow cooker being used.
6
Remove the necks from the slow cooker and set aside to cool slightly.
7
Strain the stock into a bowl and place into the fridge to allow the fat to separate and firm up.
8
Once the necks are cool enough to handle remove the meat from the bone, set aside.
9
Once the fat has hardened remove with a spoon and discard. Place the remaining stock into a pot and place back over a high heat and reduce by two thirds.
10
Fold the cooked lamb through the reduced sauce and serve, topped with parsley.
11
Serve with Cous Cous and fresh herbs with and chutney.