Serves 4
INGREDIENTS
12 lamb neck chops, trimmed approx. 1.2kg
80ml olive oil
1 large or 2 med white onion, finely chopped (200g)
2 garlic cloves, minced
1 tablespoon tomato paste
800 ml reduced lamb or brown chicken stock
200 ml dry white wine
1 bouquet garni (parsley, thyme, rosemary, bay leaf)
12 baby carrots, scrubbed
4 bulbs finger fennel, halved
8 baby white turnips
8 pearl onions, peeled
8-10 baby potatoes, halved
2 baby gem lettuce, quartered
200g peas, podded
Handful fresh parsley, chopped
Sea salt
METHOD
Heat 20ml of olive oil in an Ironclad Legacy pan over a medium-high heat. Sear the lamb chops on both sides until golden brown, about 6-8 minutes, seasoning well. Work in batches if necessary to avoid overcrowding the pan. Remove the chops and reserve.
In an Ironclad Old Dutch, heat 20ml of olive oil add the chopped onion and a pinch of salt and cook for 6-8 minutes until soft and translucent.
Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Add the lamb stock and return the caramelised lamb chops to the Old Dutch. Bring to a boil, then reduce the heat to low, cover with the lid and let simmer gently for approximately 1 hour.
Add the baby potatoes, pearl onions and bouquet garni cook for another 45 minutes until tender. Remove from the heat and allow to rest for 10-12 minutes.
Strain off the braise and reduce in a pan over a high heat to adjust to a sauce-like consistency. Taste and adjust the seasoning as needed and, removing the bouquet garni, pour the sauce back over the lamb.
Heat 20ml of olive oil in an Ironclad Legacy pan over a medium-high heat. Add the baby carrots and fennel to the pan. Season with salt and cook for 8-10 minutes. Add the baby turnips and cook for a further 5 minutes.
Remove from the heat and allow to rest.
Heat 20ml of olive in the lid of the Old Dutch over a medium high heat, sear the baby gem lettuce quartered. Add the carrots, fennel, and turnips. Sprinkle with fresh peas for the final minute before sprinkling with fresh parsley and pea shoots. Decorate the navarin with some of the vegetables, serving the remainder alongside to accompany.
Serve immediately, ensuring each plate gets both some of the lamb and a variety of the vegetables.
