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Foodxperience

Braised lamb neck from the barbecue with labneh and eggplant

Enjoy tender braised lamb neck from the barbecue, served with creamy labneh and flavorful grilled eggplant.This dish is made by FoodXperience chef Jurjen van Pruisen. Sharing dish for 4 people.

Ingredients

1units.itemsOnion
0.5units.itemsCelery
4units.itemsLamb neck fillets
3units.itemsRoma tomatoes
1llamb glace
1units.itemsCarrot
10gCaribbean spice
2units.itemsaubergines
100gRaisins

300gGreek yogurt
Salt
100gFlammes frites
2units.itemsDried white lemon
Dried garlic flakes
Schug spice blend

2units.itemsaubergines
8units.itemsMini pitas
Za'atar spice blend

Preparation

  1. Season the lamb neck with salt and pepper.
  2. Sear the lamb neck on both sides on the barbecue.
  3. Chop the vegetables finely.
  4. Sauté the onion in a Dutch oven, then add the carrot, celery, Roma tomatoes, and Caribbean spice.
  5. Deglaze with the lamb glace.
  6. Add the lamb neck fillets and raisins to the Dutch oven and cover with parchment paper and the lid.
  7. Braise for about 3 to 4 hours until tender.

  1. Put the dried white lemons in a coffee grinder and grind to a powder.
  2. Fry the flammes frites and sprinkle with some salt.
  3. Put the Greek yogurt in a deep plate and sprinkle with Shug spice blend.
  4. Then also sprinkle with the white lemon powder.
  5. Scatter some dried garlic flakes over it.
  6. Place the cooled flammes frites on top.

  1. Place the eggplants directly in the hot coals and turn regularly until all sides are charred.
  2. Let the charred eggplants rest covered.
  3. Remove the charred skin and sprinkle with za'atar spice blend.
  4. Slice them lengthwise and arrange nicely on a plate.
  5. Warm the mini pitas in the oven.
  6. Carefully remove the lamb necks from the jus and place in a deep plate.
  7. Spoon the vegetable garnish over them.
  8. Serve together with the eggplant, labneh, and mini pita breads.