Description
Slow-cooked lamb in a rich sauce, served over fregola pasta.
Brightened with lemon and herbs for a flavorful meal.
Ingredients
Units
Scale
- 2 lbs (907 g) lamb neck
- Sea salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 0.5 cups (118 ml) carrot, diced medium
- 0.5 cups (118 ml) celery, diced medium
- 0.5 cups (118 ml) white onion, diced medium
- 5 cloves garlic, coarsely chopped
- 0.5 cups (118 ml) red wine
- 0.25 cups (59 ml) red wine vinegar
- 8 ounces (227 g) canned chopped tomatoes
- 1 cups (237 ml) chicken stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cups (237 ml) Fregola sarda, cooked
- Preserved lemon peel, thinly sliced
- Chopped mint or parsley, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- While the sauce reduces, cook fregola sarda according to package instructions. Drain and set aside.
- 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
- For deeper flavor, brown the lamb neck in batches to avoid overcrowding the pot and ensure even browning.
- Substitute pearl barley or small pasta shapes for the fregola if needed. Adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 135 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices lamb, 1/2 cup fregola
- Calories: 600
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150