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Pulled Lamb Neck Tarts with Lamb Tea

Impressive Looking Special Occasion Recipe

2 - 4

Serves

30 mins

Prep Time

5 hrs 30 mins

Cook Time

Sam Heaven

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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Special Occasion & Entertaining,

Lamb,

National Lamb Day,

Ingredients

Braised Lamb

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1kg Quality Mark lamb neck

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5 litres chicken broth

or water

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1 garlic clove

roughly chopped

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1 leek

cut into 2cm chunks

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2 onions

cut into 2cm chunks

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3 celery stalks

cut into 2cm chunks

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2 kg beef bones

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250ml cabernet sauvignon vinegar

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250ml red wine

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2/3 bay leaves

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10 peppercorns

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handful fresh thyme

Tart Shell

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½ cup white flour

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31g butter

chilled

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½ egg

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pinch salt

Olive Compote

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250g black olives

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1 cup water

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1 tbsp vinegar

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1 tsp salt

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2 tbsp oil

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2 tbsp sugar

Lamb Tea

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2 beef bones

i

roasted

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1 litre lamb stock

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3 sprigs fresh thyme

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1 bay leaf

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1 lemon

chopped in half

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lacto fermented tomato water

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optional for an extra umami hit

To Serve

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caviar

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horseradish

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kohlrabi

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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.

clock

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.

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