Olive Magazine
Lamb Neck Recipe with a Fresh Fennel Salad

Lamb neck and fennel salad

Published: July 20, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4

This succulent lamb recipe with a vibrant and crunchy fennel salad comes from East London restaurant, Sapling. Chef Jon Beeharry finishes this dish with wild garlic buds and flowers. If they’re in season and you can get some, do so – they add a super-garlicky edge to the dish

  • Gluten free
Nutrition:
NutrientUnit
kcal625
fat51.4g
saturates13.9g
carbs6.7g
sugars1.6g
fibre4.3g
protein31.8g
salt1.9g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 25g sea salt
  • ½ tsp juniper berries
  • ½ tsp black peppercorns
  • ½ tsp caraway seeds
  • 50g mint, leaves picked
  • 4 sprigs thyme
  • 50g (optional) wild garlic
  • 100ml olive oil, plus 1 tbsp for frying
  • 2 (around 600g) lamb neck fillets, trimmed

FENNEL SALAD

  • 100ml white wine vinegar
  • 35g caster sugar
  • 1 tsp fine sea salt
  • 2 star anise
  • 1 tsp coriander seeds
  • 1 bulb (about 400g) fennel, very thinly sliced
  • 50g wild garlic, (or rocket 50g plus garlic ½ a clove, crushed)
  • 50g mint, leaves picked
  • 50g flat-leaf parsley, leaves picked
  • 100ml extra-virgin olive oil

Method

  • STEP 1

    Crush the sea salt, juniper berries, peppercorns and caraway seeds with a pestle and mortar, then tip into a food processor with the mint, thyme, wild garlic (if using) and olive oil, and whizz until smooth.

  • STEP 2

    Put the lamb necks into a container, pour over the marinade and mix until fully covered. Chill for 6 hours or preferably overnight.

  • STEP 3

    To make the fennel salad, combine the white wine vinegar, caster sugar, fine sea salt, star anise and coriander seeds with 100ml of water in a small pan and bring to the boil. Put the fennel into a bowl, pour over the hot pickling liquid and leave for 1 hour. Put the wild garlic (or rocket and garlic), mint, parsley and extra-virgin olive oil into a food processor, whizz until smooth and chill.

  • STEP 4

    Heat the oven to 200C/fan 180C/gas 6. Rinse the lamb neck under cold running water and pat really dry. Heat a frying pan over a high heat, add the 1 tbsp oil and sear the fillets for 2 minutes on each side. Put onto a baking tray and roast for 5-10 minutes, depending on the thickness. Rest on a plate, covered loosely with foil, for 5 minutes, then thickly slice.

  • STEP 5

    Drain the fennel, then toss it with the herby dressing. Pile onto a plate and serve alongside the lamb.

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