LAMB NECK WRAPPED IN NETTLES AND DUXELLE

Time: 45mins

Serves: 2

INGREDIENTS:

1 Lamb neck

75g mushrooms

30g wild mushrooms

1 shallot (or ¼ red onion) sliced

2 tbsp Dijon mustard

Bunch parsley

15 g butter

Squeeze of lemon juice

Salt and pepper

10- 20 nettles, enough to cover

Olive oil

150g of panko breadcrumbs

METHOD

1. Preheat oven to 180c°.
2. Wash lamb necks and pat dry with kitchen roll. In a bowl put oil, salt, and pepper.
3. Place in the lamb neck and mix until fully coated.
4. Place in a nonstick pan over a medium-high heat. Seal all sides, wiggle slightly so it does not stick, for 1-2 minutes each side and set aside.
5.  Drain excess from the pan and return to stove. Add butter and sweat garlic and shallots.
6. While this is sweating, soak the wild mushrooms in boiling water.
7. Add the normal mushrooms to the pan.
8. Drain the dried mushrooms, keeping the liquor. Rough chop and add to the pan.
9. Adding a splash of the liquor, lemon juice and parsley. Let it crook off and remove from heat. Blitz until smooth then season.
10. Pick the nettles and place in a shallow bowl of boiling water for 2-3 minutes to get rid of the toxins.
11. Pat dry before using to assemble. To assemble: Add the duxelle to the outside of the lamb neck and press down. Then add nettle leaves, enough to cover and wrap tightly. Gentle brush the mustard over and then roll in the panko, press down to get an even coverage.
12. Place in the oven. Cook 12-15 minutes for pink, and 18-20 minutes for medium. Rest for 2-3 minutes.