Neck of Lamb
Neck of lamb with grapes, almonds and mint
Ingredients
- 750g neck lamb
- 25ml white wine vinegar
- 1 tablespoon honey
- 3 tablespoons olive oil
- 1 teaspoon crushed fennel seeds
- 2 onions, peeled and sliced
- 2 cloves garlic
- 250ml chicken stock
- 150ml white wine
- 100g red grapes
- 50g toasted flaked almonds
- handful fresh mint leaves, chopped
Method
Rub the vinegar, honey, 2 tablespoons of the oil and fennel seeds into the lamb and marinate for at least 4 hours or overnight.
Dry the lamb with kitchen paper.
Heat the remaining oil in a pan until hot and season the lamb with salt.
Seal off, add the onions and garlic and when golden add the white wine and stock. Place in a casserole dish, cover and bake at 180oc for about an hour and a half or until tender. Remove the lamb and rest.
Add the grapes and cook in the liquor on the stove top for 5 minutes or until spoon coating consistency.
Check seasoning. Slice the lamb,
Spoon over the sauce lamb and serve topped with the almonds and mint.
Honey and Ale Cake
Ingredients
- 175ml ale
- 80ml vegetable oil
- 125ml honey
- 125ml syrup
- 3 eggs
- 1 teaspoon baking powder
- 300g plain flour
- 175g sugar
Method
Set oven to 180oc and line a 10 inch cake tin with parchment paper.
Whisk the ingredients together and pour into the tin.
Bake for 45 minutes or until an inserted skewer comes out clean.
