Pulled Lamb Neck Tarts with Lamb Tea
Impressive Looking Special Occasion Recipe
6 - 8
Serves
30 mins
Prep Time
5 hrs 30 mins
Cook Time
Recipe author
Sam Heaven
If you're looking for an elegant dinner party snack that will impress, then look no further than Sam Heaven's Lamb Neck Tarts. This beautifully balanced recipe sees rich and juicy lamb combining with the spice provided by the horseradish and daikon, and an underlying salty flavour from the olives. Finished off with black caviar, and served alongside a Lamb Tea, this show-stopping dish is a must-try!
If you're looking for an elegant dinner party snack that will impress, then look no further than Sam Heaven's Lamb Neck Tarts. This beautifully balanced recipe sees rich and juicy lamb combining with the spice provided by the horseradish and daikon, and an underlying salty flavour from the olives. Finished off with black caviar, and served alongside a Lamb Tea, this show-stopping dish is a must-try!
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Ingredients
Braised Lamb
1kg Quality Mark lamb neck
5 litres chicken broth
or water
1 garlic clove
roughly chopped
1 leek
cut into 2cm chunks
2 onions
cut into 2cm chunks
3 celery stalks
cut into 2cm chunks
2 kg beef bones
250ml cabernet sauvignon vinegar
250ml red wine
2/3 bay leaves
10 peppercorns
handful fresh thyme
Tart Shell
½ cup white flour
31g butter
chilled
½ egg
pinch salt
Olive Compote
250g black olives
1 cup water
1 Tbsp vinegar
1 tsp salt
2 Tbsp oil
2 Tbsp sugar
Lamb Tea
2 beef bones
i
roasted
1 litre lamb stock
i
3 sprigs fresh thyme
1 bay leaf
1 lemon
chopped in half
lacto fermented tomato water
i
optional for an extra umami hit
To Serve
caviar
horseradish
kohlrabi
i
if not available, substitute with radish
Method
Braised Lamb
Tart Shell
Olive Compote
Lamb Tea
To Serve
1
Brown the veges off in a pot.
2
Add the lamb necks and also brown off and when dark, deglaze with the vinegar and reduce down to almost nothing. It should be a thick liquid in the bottom of the pot.
3
Add the red wine and reduce again until the liquid looks very thick and has almost disappeared again.
4
Add the chicken broth and place in the oven to cook at 140°C for 4-5 hours.
Start Timer
5
Once cooked, remove the lamb necks and bones and pass the braising liquid.
6
Return the meat into the hot liquid to cool down. This ensures the meat does not dry out.
7
Pull the meat and pass the liquid again, set aside until you are ready to use it.
Nutrition Information per Serving (603.1g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2436.2 kJ (582.0 kCal kcal)
Protein
28.0g
Total Fat
43.0g
Saturated Fat
16.5g
Carbs
14.5g
Sugars
6.8g
Sodium
1404mg
Iron*
5.3mg
* Percentage of recommended daily intake (Aust/NZ)
