Recipe Index

Recipes published in books in my collection — Cited and including my modifications.

Lamb Neck with Quince and Turnip

Source: Jennifer McLagan, Odd Bits

Serves 4

Ingredients

• 1/3 cup / 13/4 ounces / 50 g currants

• 11/2 cups / 375 ml red wine

• 4 to 8 slices lamb neck, about 4 pounds / 1.8 kg (see page 66)

• 1 tablespoon coarse sea salt

• 1 tablespoon coriander seeds, toasted

• 12 cardamom pods, crushed and seeds removed

• 1 teaspoon black peppercorns

• 2 cloves

• 2 tablespoons rendered lamb fat or lard

• 1 large red onion, sliced

• 4 cloves garlic, finely chopped

• 2 quinces, peeled, quartered, and cored, then each quarter cut in half

• 4 white turnips, peeled and cut into eighths

• 1/4 cup chopped cilantro (coriander)

Equipment

• Dutch oven

Instructions

1. The night before you plan to cook the neck, place the currants in a bowl and pour over 1/2 cup / 125 ml of the wine, and leave to soak overnight.

2. Remove the lamb neck from the refrigerator 30 minutes before cooking. Preheat the oven to 300°F / 150°C.

3. Place the salt, coriander, and cardamom seeds, peppercorns, and cloves in a spice grinder and grind until powdery; set aside.

4. Pat the neck slices dry. In a large, heavy flameproof casserole or Dutch oven, melt half the fat over medium-high heat and brown the meat in batches, transferring the browned pieces to a plate.

5. Add the remaining fat and the onion to the pan and cook until the onion is soft. Then add the spice mix and garlic and cook until fragrant. Pour in the currants and any liquid, bring to a boil, and deglaze the pan, using a wooden spoon to scrape up the browned bits from the bottom.

6. Add the remaining wine, the browned lamb with any juices, and the quinces and turnips. Cover the lamb with a piece of wet parchment paper and the lid. Transfer to the oven and cook for 1 1/2 hours.

7. Turn the pieces of meat over, cover again with the parchment and the lid, and cook for another 1 1/2 hours. Uncover and remove the parchment paper and continue to cook until the lamb is almost falling off the bone, another 30 minutes to 1 hour. Stir in the cilantro (coriander) and serve.

Alternatives: Lamb shoulder or shank: pork neck. shank, or shoulders venison neck or shank

Modifications

• I followed the recipe as-written. For next time, I’d like to add ~1/2 tsp of red pepper flakes or other chili, as well as a bit of lemon juice while plating.

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