Waterless Christmas Roast
(20 Dec 2017)

Waterless Christmas Roast Expresso

Waterless Christmas Roast:
Roasted Lamb neck with honey’d carrots, roast potatoes & waterless carrot gravy
Serves 4
 
Recipe by Ash Heeger
 
CURE FOR THE LAMB:
125g treacle sugar
125g coarse salt
20g black pepper
10g chilli flakes
 
LAMB:
75ml olive oil
 
HONEY’d CARROTS:
6 large carrots
25ml extra virgin olive oil
50g raw honey
2 star anise
1 stick cinnamon
Maldon salt to taste
 
FOR THE POTATOES:
4 large potatoes
 
FOR THE GRAVY:
250g lamb bones
500ml carrot juice
2 sprigs thyme
2 sprigs rosemary
1 large brown onion
1 whole star anise
250ml white wine
 
 
- Mix all the cure ingredients together, rub over lamb neck and leave to marinate for at least 8 hours.
- Rub the cure off the lamb necks and pat dry with paper towel.
- Preheat oven to 130c
- Place neck in a casserole pot along with potatoes, cover with oil and place lid.
- Pop lamb in preheated oven for 4-5 hours or until tender. Check every hour and give the potatoes a move around.
- Remove lamb neck, wrap in foil and set aside to keep warm. Do the same with the potatoes
- Pour off any excess fat and set aside.
- Crank the heat up, the lamb bones, chopped onion, star anise and white wine.
- Reduce wine to a glaze and add carrot juice.
- Turn down to a medium heat and reduce until the gravy thickens.
- Add sprigs of thyme and rosemary, pour into a gravy boat, cover and set aside until needed.
 
- Add excess fat back in the casserole dish and add the carrots.
- Simmer carrots on a low heat with star anise & cinnamon until tender
- Crank the heat up and toss the carrots in honey.
- Add all the over compoments back into the casserole dish (except for the gravy) andplace back in the oven for 30 minutes to warm through.
- Serve
 
Recommended Accompaniment Dishes:
 
- Nectarine & Feta Salad
- Pomegranate, Fig and Gem lettuce
- Grilled Baby Gems, Mustard Dressing
 


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