Recipe by Chef Coco Reinarhz.

Ingredients :

  • Lamb neck 4 Kg cut in 3 cm thick
  • Lamb stock 2 Liters
  • 2 whole onions chopped
  • Red wine 2 Liters
  • Carrots 4
  • Celery 1 bunch
  • Leeks 2
  • Flor plain 500g
  • Mustard powder 50g
  • Turmeric 2 tbs
  • Pommace olive oil 20 cl
  • Black Olive Paste 300g
  • Aubergines 3

For the Lamb neck
– Mix the flour with mustard and turmeric
– Dust the lamb pieces with the flour
– In a hot pot, brown the lamb in the pommace olive oil and set aside.
– Using the same pot fry the onion, carrot, celery and leeks for about 5 minutes then deglaze with red wine
– Put back the shanks and cover with lamb stock, add about 5 sprigs of rosemary, salt and pepper to taste
– simmer for about 5 to 6 hours at the lowest temperature
– Take out the Lamb neck and remove all the meat From the bones (without extra fat)
– strain the cooking liquid and reduce to a sauce consistency
– In a bowl, mix the Lamb with 200g of olive paste and 20cl of the reduced sauce
For Aubergines
– Slice each aubergine lengthwise, 3mm thick
– Put aubergine slices on an oven tray, sprinkle with salt, pepper and olive oil, roast for 10 min @ 180ºC
– Remove From the oven and set aside,
– when cold, spreads 1 table spoon of olive paste on each slice of aubergine, add the lamb and roll like a cannelloni
– repeat until the lamb is finished
– Serve heat in the oven @ 180°c for 5min and serve with sauce and Potato croquettes.




Chef Coco Reinarhz