Slow cooked lamb neck slices that will fall off the bone. For many, lamb neck slices are a scrap cut, it is a lesser known yet inexpensive cut that bursts with flavor. This recipe is especially user-friendly but doesn't lack flavor or tenderness.
COOK TIME: 2-2.5 hours
SERVINGS: 4
INGREDIENTS
- 1 package Boise River Lamb Neck Slices (4 slices)
- Olive Oil
- Salt & Pepper
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup white onion, diced
- 5 cloves garlic, minced
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 1 can diced tomatoes
- 1 cup chicken stock
- 2 tsp thyme
- 2 tsp rosemary
- 1 cup Orzo
DIRECTIONS
1. Preheat the oven to 325F.
2. Unpackage and pat-dry the lamb. Coat with olive oil and season with salt and pepper. Heat 2 tbsps of olive oil in a Dutch oven over medium-high heat. Add the lamb and brown on all sides.
3. Remove lamb from pan and set aside. Add carrot, celery, and onion and cook until browned, stirring occasionally. Add garlic and cook until fragrant.
4. Add the red wine and vinegar and cook until liquid is reduced by half. Stir and scrape any bits stuck to the bottom of the pot.
5. Add tomatoes, chicken stock, thyme and rosemary. Return the lamb neck and bring to a boil. Cover and transfer to the preheated oven. Cook for 2 hours.
6. In the last 30 minutes of lamb cooking, cook the Orzo. In a skillet over low-medium heat, melt 2 tbsp butter. Add the uncooked Orzo and stir well to coat. Stir continuously until the pasta is lightly golden brown. Add 2 cups of water or broth, bring to a boil, then let simmer until all liquid is absorbed.
7. Remove the lamb from the oven and serve over Orzo. Enjoy!