Lamb Neck Chops

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and hearty lamb dish? Look no further than this mouthwatering Lamb Neck Chops recipe. With tender cuts of lamb neck, this recipe promises to be packed with flavor and succulence. The chops are marinated in a blend of aromatic herbs and spices, then seared to perfection. Whether you're hosting a dinner party or simply craving a comforting meal, this recipe is sure to impress.

Keywords: lamb neck chops, recipe, hearty, flavorful, succulent.

Lamb neck chops recipe details

Lamb neck chops recipe, recipe Rating: 4.5
Number of votes:101

Slow braised lamb neck chops cooked in a rich Mediterranean-inspired sauce. This recipe is wonderful with mashed potatoes or with gnocchi mixed through the rich sauce. ENJOY!
Ready in: 3 hours

Ingredients

Serves: 3

• 2 pounds lamb neck chops
• 1 medium size white onion
• 3 cloves garlic, sliced
• 1 small carrot, diced medium
• 1 medium stick celery, diced medium
• 3 sprigs thyme
• 1 sprig rosemary
• 1 (8 ounce) can crushed tomatos
• 1 tablespoon tomato paste
• 1 1/2 cups red wine
• 2 ounces olives
• 3/4 cup beef/chicken/vege stock
• salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon soft brown sugar

Preparation method

Prep: 30 mins | Cook: 2 hours 30 mins

1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub neck chops with salt and pepper.
3. Roast in the preheated oven for 10 to 15 minutes or until crispy golden brown.
4. At the same time sweat the onion, garlic, carrot, and celery in a pan with half the olive oil untill soft.
5. Add all other ingrdients, then bring to the simmer. Place all ingredients (meat and sauce)in a shallow caserole dish; seal with tin foil.
6. Reduce oven temperature to 325 degrees F (165 degrees C).
7. Bake for 2 hours, or until meat is tender.
8. To serve, remove the neck chops from the sauce; set aside. Skim off any excess oil/ fat that may have came out during the cooking process. Reduce the remaining sauce a little or till it reaches your desired consistency ( it may already be fine!), season with salt and pepper, drizzle with remaining olive oil when you serve.