Slow-Braised Lamb with Italian Fregola Sarda

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 cook the lamb neck for a good two hours in the oven. It creates a deeply flavorful sauce, which we then reduce and drizzle over the meat, and serve 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.

Braised Lamb Neck 101: Tips for Success

1. Choosing the Meat: Lamb neck is ideal for braising due to its rich, connective tissue that breaks down during cooking, creating tender, flavorful meat.
2. Deglazing for Flavor: Scraping the browned bits from the pot during deglazing adds depth to the dish. Don’t skip this step!
3. Substitutes for Fregola Sarda: If you can’t find fregola, try orzo, pearl couscous, or even mashed potatoes as a base.

How to Make Slow-Braised Lamb with Italian Fregola Sarda

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.

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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• Author: Linda Schneider
• Total Time: 0 hours
• Yield: 2-4 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

For the Lamb:

• 2 pounds (4 slices) lamb neck
• Sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/2 cup carrot, diced medium
• 1/2 cup celery, diced medium
• 1/2 cup white onion, diced medium
• 5 cloves 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

For Serving:

• 1 cup Fregola sarda, cooked
• Preserved lemon peel, thinly sliced (or fresh lemon juice as a substitute)
• Chopped mint or parsley, for garnish

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Instructions

1. Preheat and Prepare

• Preheat the oven to 325°F (160°C).
• Pat the lamb neck slices dry with a paper towel and season generously with sea salt and freshly ground black pepper.

2. Sear the Lamb

• Heat 2 tablespoons of 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 for 3–4 minutes per side until deeply browned.
• Remove the lamb and set aside.

3. Cook the Aromatics

• Wipe out the pot if necessary and add a bit more olive oil to coat.
• Add the carrot, celery, onion, and garlic, stirring occasionally, and cook for 6–8 minutes until softened and lightly browned.

4. Deglaze with Wine and Vinegar

• Pour in the red wine and red wine vinegar. Stir, scraping up any browned bits stuck to the bottom of the pot.
• Cook for 3–4 minutes, reducing the liquid by half.

5. Build the Braise

• Add the canned chopped tomatoes, chicken stock, thyme, and rosemary. Stir to combine.
• Return the lamb neck to the pot, submerging it partially in the liquid. Bring the liquid to a gentle boil.

6. Braise in the Oven

• Cover the pot with a lid and transfer to the preheated oven. Braise for 2 hours, turning the lamb once halfway through, until the meat is fork-tender and nearly falling off the bone.

7. Prepare the Sauce

• Remove the lamb from the cooking liquid and set aside. Strain the braising liquid into a clean pot, discarding the solids.
• Skim off any fat from the surface and simmer over medium-high heat until slightly reduced and thickened, about 10–15 minutes.

8. Cook the Fregola Sarda

• While the sauce reduces, cook fregola sarda according to package instructions. Drain and set aside.

9. Assemble and Serve

• Plate 2 lamb neck slices over a bed of fregola sarda on each plate. Drizzle with the reduced sauce.
• Garnish with thinly sliced preserved lemon peel (or a squeeze of fresh lemon) and a sprinkle of chopped mint or parsley. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Make Ahead: The lamb can be braised a day in advance and reheated with the sauce for deeper flavors.

Customization: Add other herbs like bay leaves or oregano to the braising liquid for additional aroma.

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

Nutrition

• Serving Size: 500g
• Calories: 540
• Sugar: 5g
• Sodium: 750mg
• Fat: 32g
• Saturated Fat: 9g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 115mg