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MasterChef New Zealand


MasterClass - Lamb Neck

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Lamb Neck

Recipe by Michel Louws
Serves 6

Lamb Jus Base
3 kg lamb bones, lightly coloured in oven
7 shallots
3 sprigs thyme
3 sprigs rosemary
1 orange, peeled, sliced
1 lemon, peeled, sliced
5 cloves garlic

Lamb Neck
3 lamb necks, bone in
250g salt
5L water
Oil to cover
5 cloves garlic
2 bay leaves
20 coriander seeds
20 black peppercorns
Salt and freshly ground pepper to taste

Crisp Potato
1 potato, peeled, cut into micro brunoise
Lupi olive oil for deep frying

6 boquerones

Chickpea Puree
125g chickpeas, soaked in water overnight
2 bay leaves
4 cloves garlic
1tsp cumin powder
1 red chilli, chopped
1tsp smoked paprika
Lupi olive oil
Lemon juice

6 artichokes, cleaned
50ml olive oil
100ml white wine
1 carrot, finely chopped
1 clove garlic, finely chopped
1 onion, finely chopped

2 broccoli stems slices, peeled, blanched
Garlic oil

Zest of 2 limes to serve

1. To make the lamb jus, place the lamb bones in a stock pot, cover with water and cook overnight at 85C. Repeat the recipe again, but use the stock from the lamb bones to cover the second batch of bones. Cook overnight again at 85C. Strain through a fine chinois. Place in a clean saucepan and reduce until the flavour has intensified and the sauce has thickened.

2. To prepare the lamb neck, dissolve the salt in the water and submerge the lamb necks in the brine. Brine for a few days in the refrigerator. Remove from the brine and rinse.

3. Place the lamb necks in a deep tray, cover with Lupi olive oil and add the garlic, bay leaves, coriander seeds and peppercorns and cook at 82C overnight, approximately 12 hours, until soft. Remove from the oil, cool and cut into portions.

4. To make the crisp potatoes, wash the potatoes after cutting and dry thoroughly. Heat a deep fryer to 160C and fry the potatoes until golden and crisp. Drain and season.

5. To make the tapenade, chop all the ingredients finely and mix together. Season to taste and set aside.

5. To make the chickpea puree, place the chickpeas in a large saucepan and cover with 4 times as much water as chickpeas. Add the salt and bay leaves. Place over heat and cook until tender. Pressure cook for faster results. Drain and transfer to a food processor. Add the garlic and spices and blend until smooth. Place in a piping bag or squeezy bottle.

6. To heat the lamb, place the lamb necks in a frying pan and add some lamb jus. Warm over medium heat to melt the jus. Baste the lamb thoroughly with the jus. Place in the oven at 180C and baste the lamb at 2 minute intervals until thoroughly warmed through. 

7. Place the artichokes in a vacuum bag with olive oil, white wine, carrot, garlic, onion. Seal the bag and cook in a saucepan of simmering water until tender. Cool and then char grill.

8. To cook the broccoli, heat a large frying pan over high heat and add a little oil. Stir fry the broccoli, season with salt and add a splash of garlic oil at the end.. Place some jus in a saucepan and place over medium heat. Allow to liquefy and drizzle in some extra virgin olive oil. Season to taste. Set aside.

9. To serve, pipe dots of chickpea puree around a serving plate. Sprinkle crisp potato and lime zest over the lamb and place on the plate. Arrange the stir fried broccoli and artichokes around the plate and top with a quenelle of tapenade.