Ingredients
- Lamb neck 600g
- Shallot, carrot, celery, rosemary, lamb stock, red wine 200g
- Tilda basmati & wild rice 200g
- Onion, finely chopped 1
- Garlic cloves, crushed 2
- Anchovies 30g
- Manchego ewe’s cheese, grated 100g
- Black olives, chopped 60g
- Basil, chopped 2 tbsps
- Beef tomatoes, remove top and seeds 4
- Olive oil, rosemary, sea salt, garlic for drizzling
Method
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- Seal the lamb neck and place in a tray with the vegetables, rosemary, lamb stock & red wine, then cook slowly at 100˚C for 4 hours or until meat is tender. Allow the meat to cool before picking it down, pass off the liquid and reduce it by half, then reserve for the sauce.
- Cook the Tilda basmati & wild rice as indicated on the packet, then drain.
- Sweat off the onion, garlic and anchovies in a little olive oil, then add to the rice and mix in the grated manchego cheese, black olives, lamb neck meat and basil, then season.
- Stuff the tomatoes with the mixture, put the tops back on and then place on a tray. Drizzle with olive oil, rosemary, sea salt and garlic cloves. Cook at 180˚C for approximately 20 minutes.
- Remove and serve with the lamb jus.
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