Roasted Lamb Collar
Greetings to everyone :) I told you about my iftar menu yesterday. The main dish of my iftar menu is lamb neck in the oven. 1,5 kilos of meat was enough for 9 people.
Although the lamb neck is sold as boiled, it is cooked perfectly in an oven bag and in a casserole. Of course, as a preliminary preparation, you must first fry or boil the meat on both sides.
I used my cast iron pan for the first time in the oven-baked lamb neck recipe, and I was very pleased with the result.
If you serve lamb necks with lightly sautéed yellow tomatoes and garnished rice, you will not get enough of it. The wire garnish rice recipe is now for tomorrow…
Finally, if you want to peel the shallots more easily, I recommend that you leave the amount of onions you want to peel in a pot of water for about 1 hour. You'll be surprised how easily it peels off. Love…
Ingredients for Baked Lamb Chock Recipe
- 1,5 kilos of lamb neck
- 1 large head of garlic
- 300-350 g shallots
- 5 spoonful butter
- Salt
- Thyme
- Basil
- Fennel
How to Make a Lamb Chock Recipe in the Oven?
- Peel the garlic and shallots and leave them whole.
- Wash the lamb necks and leave to drain. Take the butter in the pan and heat it up, fry the drained meats front to back and put them in a bowl. Add the spice and salt.
- Put the meat in the oven bag first, then the garlic and shallots. Make holes in the oven bag you have closed with the help of a toothpick.
- Bake for 200 hours in a preheated oven at 1,5 degrees. Serve hot.
