Greek Cuisine

Greek lamb with fennel and parsley

Cuisine: Greek Servings: Serves 4 Created by George Calombaris

Ingredients

500g lamb neck (boneless)
Sea salt
5 tbsp olive oil
1 brown onion
6 golden shallots
2 cloves garlic, sliced
Zest of 1 lemon
1 tbsp dry oregano
250ml white wine
200g natural yoghurt
1 tbsp honey
1 fennel bulb
6 sprigs flat leaf parsley

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Preparation

Preheat oven to 160C. Season lamb necks with salt. Place in olive oil in a deep pot and seal meat until golden brown on all sides. Roughly chop onion and shallots. Add to pot with garlic, lemon zest, oregano and white wine. Cover the lamb with the yoghurt and drizzle with honey. Cover with foil and cook in oven for 1½ hours.

Once cooked, remove the lamb from the pot and allow to cool. Refrigerate for one hour then slice into thin strips. Place strips on a BBQ, grill on both sides then serve.

Strain the juices from the remaining onions in the pot and place onions in a bowl. Add finely sliced fennel and picked parsley leaves. Season to taste, drizzle with oil and serve with lamb.

Greek Restaurants

Displaying 10 of 235 Greek Restaurants.

Restaurant		Suburb
1.	Cellar 47	Shepparton
2.	Santorini Hawthorn	Hawthorn
3.	Lemnos Taverna	Prahran
4.	Triselies	Katoomba
5.	Saffron	Manuka
6.	Yots Greek Taverna	Larrakeyah
7.	Eros Ouzeri	Adelaide
8.	Estia	Henley Beach
9.	George's Greek Tavern	Malvern East
10.	Greek Spot	Hawthorn

12 Jul 2010 07:16 AEST

sleekie

Thornleigh NSW

Gorgeous Infusion of Flavours

i did not realise my 8 lamb necks had bones - once cooked i removed the bones & any fat - panic button not enough meat to serve as a main meal for 6 - so i served it at room temp as an elegant petite entree with skordalia ( potato garlic bread etc ) on the base - it def was a wow factor - my guests exclaimed i should be on Masterchef Thank you Multi Cultural Australia - Yasoo !

26 May 2010 06:42 AEST

Pat

brisbane

Re: Molly;

I think lamb backstrap would be a good alternative. Otherwise chops are great too!

30 Mar 2010 11:11 AEST

molly

Lilyfield

My butcher has not heard of boneless lamb neck? Is it readily available and what other cut can i use?

12 Dec 2009 03:41 AEST

robino

Perth

wow!

not only is this a good recipe, but it's fun to see george with HAIR!

11 Jan 2009 08:51 AEST

Matt

Bondi

Easy and beautiful

Easy to make. looks fantastic and tastes superb. The perfect dish when having people over for lunch.

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