This amazing collection of Jamie Oliver’s neck of lamb recipes will make your mouth water. With 15 easy-to-make and tasty recipes from the celebrity chef himself, you’ll see how versatile this tender cut of meat can be. Let’s dive into these delicious recipes and bring some of Jamie Oliver’s magic to your home kitchen!
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Here is a list of 15 Jamie Oliver Neck Of Lamb Recipes you should try:
This slow-cooked rosemary, garlic, and red wine-flavored neck of lamb, which was inspired by Jamie Oliver, is a comforting dish. Just brown the meat, add the aromatic ingredients, and cook slowly for 3–4 hours. The meat is so tender that it just falls off the bone, making it a wonderful meal for you and your family. Serve with mashed potatoes and steamed vegetables for a filling meal.
This Moroccan-inspired neck of lamb stew shows Jamie Oliver’s love of food from all over the world. This dish has the perfect balance of sweet and savory flavors because it is made with apricots, chickpeas, and spices like cumin, coriander, and cinnamon. You can make North African food at home by browning the meat and then letting it simmer with spices, vegetables, and apricots. Serve with warm or fluffy couscous.
Try this tasty recipe for grilled neck of lamb with a sauce made of parsley, cilantro, garlic, and red pepper flakes. Before grilling, marinate the lamb in a mixture of olive oil, lemon juice, and spices. The fresh taste of the chimichurri sauce goes well with the rich flavors of the grilled meat. Combine with a simple green salad and roasted potatoes for a meal that is both colorful and filling.
Try these sweet and tangy balsamic-glazed neck of lamb chops that will make you want to lick your fingers. Marinate the chops in a mixture of balsamic vinegar, honey, and Dijon mustard, and then grill or pan-fry them to get a delicious caramelized crust. The tender lamb chops go well with a fresh green salad and a side of couscous that has been flavored with garlic. This meal is sure to impress your family and friends.
This hearty braised neck of lamb dish, which was inspired by Jamie Oliver, combines tender meat, white beans, and tomatoes in a sauce that is rich and full of flavor. Gently braise the seasoned lamb in a mixture of white wine, chicken stock, and tomato passata, then add beans and fresh herbs to make a comforting, rustic meal. Serve with crusty bread or on a bed of creamy polenta for a really luxurious meal.
Jamie Oliver’s neck of lamb curry has a creamy sauce made from coconut milk and spices like turmeric, cumin, and coriander that give it an exotic taste. Slowly cook the lamb with onions, tomatoes, and spices until it is soft and has taken on the curry’s rich flavors. This delicious dish goes well with steamed basmati rice or warm naan bread to make a filling meal that is full of flavor.
This Jamie Oliver–inspired dish for lamb neck will take your taste buds on a trip to the Mediterranean. Roast the lamb after marinating it in a mixture of olive oil, lemon juice, garlic, and oregano. Accompany with roast potatoes scented with lemon and a Greek salad for a pleasant supper that honors the fresh flavors of Greek cooking.
This neck of lamb tagine, influenced by Jamie Oliver’s love of slow-cooked dishes and fragrant spices, mixes succulent lamb, preserved lemons, green olives, and a blend of Moroccan spices. Braise the lamb low and slow in a fragrant sauce of onions, garlic, ginger, and spices; finish by mixing in olives and preserved lemons for a unique and unforgettable flavor. Accompany this unusual and flavorful dish with couscous, rice, or crusty bread.
Jamie Oliver’s passion for wholesome, filling food inspired this soothing neck of lamb and barley soup. Prepare a thick and tasty broth by simmering lamb, pearl barley, and a variety of root vegetables in it with fresh herbs and spices. On chilly evenings, warm up with a bowl of this hearty soup and complement it with a simple green salad or some crusty bread.
This neck of lamb and spinach pie is perfect for a cold night since it has tender, slow-cooked meat, creamy spinach, and feta cheese all wrapped up in a flaky, golden pastry. To make this pie, first braise the lamb with the onions, garlic, and spices until tender, and then stack it with the spinach and feta. For a hearty and satisfying lunch, bake the pastry until it’s golden and crisp, then pair it with a crisp green salad.
Neck of lamb is a tender and tasty cut of meat from the area around a lamb’s neck. It is usually sold in slices or as a whole piece, and it can be cooked in different ways, such as by slow cooking, braising, or grilling.
Can I Substitute Neck Of Lamb With Another Cut Of Meat?
Yes, you can use other cuts of lamb, like shoulder, shank, or even beef, if you don’t like neck of lamb. But the cooking time and method might need to be changed depending on how the meat is cut and how big it is.
How Can I Store Leftover Neck Of Lamb?
Store leftover neck of lamb in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the leftovers in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
How To Reheat Leftover Neck Of Lamb
- Transfer the leftovers to a microwave-safe dish and cover with a microwave-safe lid or microwave-safe plastic wrap. Leave a small opening for steam to escape.
- Reheat on medium power in 1-2 minute intervals, stirring the food between intervals to ensure even heating.
- Check the internal temperature to ensure it reaches 165°F (74°C).
Slow cooker (for reheating stews or braised dishes):
- Place the leftovers in the slow cooker and set it to the “Low” or “Warm” setting.
- Allow the leftovers to heat for 1-2 hours, or until the internal temperature reaches 165°F (74°C).
- Stir occasionally to ensure even heating.
How Do I Know When My Neck Of Lamb Is Cooked?
- Tenderness: For slow-cooked or braised lamb, it should be tender and easily pull apart with a fork.
- Internal temperature: Use a meat thermometer; medium-rare is 145°F (63°C), medium is 160°F (71°C), and well-done is 170°F (77°C).
- Visual cues: Observe the outside browning and the inside color, ranging from pink (medium-rare) to light brown (well-done).
- Resting time: Let the lamb rest for a few minutes after cooking to allow juices to redistribute.
How Do I Choose The Best Neck Of Lamb At The Store?
Look for cuts of neck of lamb that are dark red, have a moderate amount of marbling, and smell fresh and a little bit sweet. The meat should be juicy and feel firm.
Yes, you can marinate the neck of lamb for a long time, from a few hours to a whole day, so that the flavors can get deeper into the meat. Keep the meat that is marinating in the fridge and make sure it is well covered to keep it from getting dirty.