Braised Lamb Neck Rosettes with Minted Peas and Sour Cream

Much like the Lamb Barnsley chop, a Lamb Neck Rosette has the bone through the centre of the cut, which greatly adds to the flavour and becomes rich and meltingly tender when slow-braised.

INGREDIENTS

(Serves 4) 

• 2 x 420 g packs Lamb Rosettes (approx. 6 rosettes)
• 30 g butter
• 1 onion, peeled and diced
• 1 x 45 g tin anchovies, drained & roughly chopped (optional)
• 6 cloves garlic, peeled
• 2 fresh or dried bay leaves
• 250 ml red wine
• 250 ml water
• 2 cups frozen baby peas
• 2 tbsp fresh mint, chopped
• 2 tbsp + extra sour cream

METHOD

1. Heat the butter in a heavy-based braising pot (cast iron is best) and fry the lamb rosettes in 2 – 3 batches until well-browned. Reserve to the side.
2. Fry the onion in the same pot until softened and then stir through the anchovies, garlic cloves and bay leaves.
3. Deglaze with the red wine and then stir through the water before placing the rosettes back into the pot.
4. Bring to a very gentle simmer and cook very slowly for 3 hours until the meat is tender.
5. Reserve the lamb rosettes to keep warm and covered on the side.
6. Bring the cooking liquid back to the boil and reduce until lightly syrupy in consistency.
7. In the meantime, cook the peas in boiling salted water for 3 – 4 minutes until tender but still bright green. Drain and pour half the peas into a bowl.
8. Crush the peas in the bowl with a fork together with the 2 tbsp chopped mint and 2 tbsp sour cream. Stir through the remaining whole peas.
9. Serve the lamb rosettes on a bed of the peas and then spoon over the reduced cooking juices.
10. Serve garnished with fresh mint and a dollop of sour cream on the side.

SERVING NOTES

• Serve with mashed or roasted potato as an additional accompaniment.
• Shred any left-over lamb to reheat as a taco filling