Slow cooked lamb neck doused in a rich reduced sauce is served over fregola sarda to soak up the flavors and then brightened with lemon slices.

Lamb neck is a cut that is often overlooked, but it’s truly a hidden gem. It’s one of the most flavorful parts of the lamb, thanks to its marbling of fat and connective tissue. When cooked properly, the meat from a lamb’s neck is incredibly tender, moist, and packed with a deep, rich flavor that’s unlike any other part of the animal.

Braising is an ideal cooking method for lamb neck. This technique involves slow-cooking the meat in a small amount of liquid in a covered dish over low heat. The long, slow cooking process allows the connective tissue to break down, resulting in meat that’s exceptionally tender and flavorful. The fat in the neck also helps to keep the meat moist during the long cooking time, and it adds a rich flavor to the finished dish.

Another reason why lamb neck is great for braising is that it’s a very forgiving cut. It’s almost impossible to overcook, and the longer it cooks, the more the meat falls off the bone and the flavors develop. This makes it perfect for dishes like stews, curries, or the braised lamb neck with Fregola Sarda recipe you’re preparing.

So, while lamb neck might not be the first cut of meat you think of when you’re planning a meal, it’s certainly worth considering, especially for slow-cooked dishes. The end result is a dish with a depth of flavor that’s hard to match.

In this recipe, we go with what we would do for any long braise — sear the meat, add the aromatics, red wine, and stock, and let it cook slowly, until fall-off-the-bone tender.

We cooked the lamb neck for a good two hours in the oven. It created a deeply flavorful sauce, which we then reduced and drizzled over the meat, and served the lamb neck over Fregola Sarda.

Fregola Sarda, also known as fregula, is a type of pasta from Sardinia, an island in Italy. It’s made from semolina dough, which is rolled into tiny balls and then toasted in an oven. The toasting process gives it a distinct nutty flavor and a pleasingly firm texture that holds up well in soups, salads, and various other dishes.

Fregola Sarda is similar to couscous and can often be used interchangeably in recipes. However, it’s larger in size (about the size of a peppercorn) and has a deeper, more complex flavor due to the toasting process. It’s often used in Italian and Mediterranean cuisines, and it pairs well with robust sauces, meat, and seafood.

Like other types of pasta, Fregola Sarda is usually boiled until it’s al dente before it’s added to a dish. It’s an excellent choice for dishes like the braised lamb neck recipe here, as it will absorb the rich flavors of the braising liquid and pair well with the tender lamb.

Added thinly sliced preserved lemons, which added a really nice brightness to the dish. Garnish with chopped mint or parsley if you like.

STEP BY STEP GUIDE

Lamb Preparation:

Start by preheating your oven to 325°F to ensure it’s at the right temperature when you’re ready to start the slow cooking process.

Season the lamb neck slices with sea salt and freshly ground black pepper. This helps to build the flavor foundation of your dish.

See Also

Cooking Croatia: Roasted Lamb Under The Bell

Heat 2 tablespoons of extra virgin olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat. Once the oil is hot, add the lamb neck slices in a single layer and sear on both sides until well browned. This searing process enhances the meat’s flavor and gives it a beautiful, appetizing color.

Vegetable Saute:

After searing the lamb, remove it from the pot, and wipe the pot clean. Add more oil to coat the bottom of the pot. Add the diced carrot, celery, onion, and coarsely chopped garlic, and cook over medium heat, stirring occasionally, until nicely browned – about 6 to 8 minutes. These aromatic vegetables add depth to your dish.

Creating the Braising Liquid:

Now, pour in the red wine and vinegar, and cook, stirring and scraping any bits stuck to the bottom of the pot until the liquid is reduced by half. This step is called deglazing, and it pulls all the flavorful bits from the bottom of the pot into your sauce.

Next, add the canned chopped tomatoes, chicken stock, thyme, and rosemary to the pot.

Braising the Lamb:

Return the browned lamb neck to the pot and bring the liquid to a boil. Once boiling, cover the pot and transfer it to the preheated oven. Allow it to cook, turning the lamb once, until the meat is fall-off-the-bone tender, about 2 hours.
Preparing the Fregola:

While the lamb is in the oven, cook the fregola sarda according to the instructions on its package. Once cooked, drain and set aside.

Finishing the Dish:

After the lamb has finished cooking, remove it from the cooking liquid. Strain the liquid and add it to a pot. Skim off any fat and cook over medium-high heat until somewhat reduced, becoming thicker and more flavorful.

To serve, place a portion of the cooked fregola sarda on each plate. Top with 2 slices of the braised lamb neck. Drizzle over some of the reduced sauce. Garnish with slices of preserved lemon and a sprinkle of fresh mint or parsley.

Braised Lamb Neck with Italian Fregola

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4.9 from 7 reviews

• Author: Linda Schneider
• Total Time: 0 hours
• Yield: 2 servings 1x

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Description

Slow cooked lamb doused in a deeply flavorful reduced sauce, served over fregola sarda to soak up the flavors and brightened with lemon slices.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds of lamb neck (4 slices)
• Sea salt and freshly ground black pepper
• Extra virgin olive oil
• 1/2 cup carrot, medium dice
• 1/2 cup celery, medium dice
• 1/2 cup white onion, medium dice
• 5 cloves of garlic, coarsely chopped
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 8 ounces canned chopped tomatoes
• 1 cup chicken stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup Fregola sarda
• Preserved lemon peel, thinly sliced, for garnish (if you don’t have preserved lemon peel – a nice squeeze of lemon before serving will work)
• Chopped mint or parsley for garnish

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Instructions

1. Preheat the oven to 325F.
2. Season the lamb with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat. Add the lamb neck in a single layer and sear on both sides until well browned.
3. Remove the lamb neck, wipe the pan, and add more oil to coat. Add the carrot, celery, onion, and garlic, and cook over medium heat, stirring occasionally, until nicely browned 6 to 8 minutes.
4. Add the red wine and vinegar, and cook, stirring and scraping any bits stuck to the bottom of the pot until the liquid is reduced by half. Add the tomatoes, chicken stock, thyme and rosemary. Return the lamb neck to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning the lamb once, until fall-off-the-bone fork tender, about 2 hours.
5. Remove the lamb from the cooking liquid. Strain the liquid and add to a pot. Skim off any fat (my lamb neck had very little fat). Cook over medium-high heat until somewhat reduced and becoming thicker and more flavorful.
6. Serve the lamb (2 slices per plate) over fregola sarda. Drizzle with the reduced sauce. Garnish with preserved lemon. Sprinkle with fresh mint or parsley.

• Prep Time: 20 mins
• Cook Time: 2.5hrs
• Category: Main
• Method: Braising
• Cuisine: Italian