Lamb Neck with Mustard and Mint by Ferran Adrià

Ingredients:

• 1.5kg lamb neck, bone-in
• 4 garlic cloves, chopped
• 2 tbsp mustard
• 2 tbsp mint leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 500ml chicken or vegetable stock
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 180°C.
2. Season the lamb neck with salt and black pepper.
3. In a small bowl, mix together the chopped garlic, mustard and chopped mint.
4. Rub the mustard mixture all over the lamb, ensuring it is evenly coated.
5. Heat the oil in a large oven-safe casserole dish over high heat.
6. Sear the lamb neck on all sides until it is browned and caramelised.
7. Add the chicken or vegetable stock to the casserole dish and bring to a simmer.
8. Cover the dish with a lid or foil and place it in the preheated oven.
9. Cook the lamb for 3-4 hours, or until it is tender and falling off the bone.
10. Remove the lamb from the oven and let it rest for 15 minutes before carving and serving.

Serving Suggestions:

This lamb neck is delicious served with roasted vegetables such as carrots, potatoes and broccoli. It can also be served with a side of couscous or rice. Enjoy!

Verdict:

This recipe by Ferran Adrià is a delicious and flavourful way to prepare lamb neck. The combination of mustard and mint adds a wonderful depth of flavour to the dish. The lamb is tender and succulent, falling off the bone, and the cooking method ensures it is perfectly cooked through. This dish is perfect for a special occasion or when you are looking to impress your dinner guests with a flavourful and decadent meal.