Neck of lamb, pomme anna and baby vegetables Recipe

A roasted neck of lamb, pomme anna, glazed baby carrots and leeks

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(1 vote) 5/5


Pour people
  • For the meat
  • Lamb neck fillet 200g : 6 whole
  • Olive oil : 10 ml
  • Unsalted butter : 20 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • All rounder potato(es) : 6 whole
  • Shallot(s) : 1 whole
  • Unsalted butter : 125 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the vegetables
  • Baby carrot(s) : 18 whole
  • Baby leek(s) : 18 whole
  • Lamb stock : 50 ml
  • Unsalted butter : 25 g
  • For the meat
  • Lamb trimmings : 1 kg
  • Red wine : 750 ml
  • Shallot(s) : 6 whole
  • Carrot(s) : 1 whole
  • Bouquet garni(s) : 1 whole
  • Lamb stock : 1000 ml
  • Rosemary sprig(s) : 1 whole
  • For the rest of the recipe
  • Sweetheart cabbage : 1 whole
  • Lamb stock : 100 ml
  • Unsalted butter : 50 g
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn



    Preheat the oven to 200 degrees.

    Using a boning knife trim up the lamb neck, keeping the trimmings for the sauce. Season with salt and pepper and rub with the olive oil.

    Heat a pan to a medium heat and add the lamb. Colour all over until nicely golden brown. Transfer the meat from the pan to a roasting tray and cook in the oven for 6 minutes. Cook for longer if you like your meat more well done. Be sure to rest your meat for at least the same amount of cooking time in order for the muscle to relax. As it will drop in temperature make sure you reheat the meat in a hot oven for 1 minute before serving.


    Lightly butter 6 small stainless steel baking tins.

    Pre-heat the oven to 180 degrees.

    Using a circular cutter, cut the potato into discs. Then using a mandolin thinly slice. Start by placing 1 disc in the middle then covering the rest of the tin by overlapping the circular discs all the way around. You will probably need around 15 slices per layer. Alternate each layer with seasoning and sliced shallot. Be careful to only put a very small amount of seasoning at a time. After you have built around 10 layers Pour over 2 tablespoons of clarified butter. Press down with your hand.

    Heat a pan over a medium heat and add 3 tins to each pan. Leave on the heat for 2 minutes before transferring to the oven to cook through. After 20 minutes remove the potato from the oven. If you insert a small paring knife it should slip in quite easily. If there is some resistance put back in the oven to cook for a further 5 minutes.

    When ready turn out onto a tray lined with greaseproof paper ready to re-heat through the oven. Cook the pomme anna on the stove top for 2 minutes at the start will get you that lovely golden brown colour you are looking for.


    Peel the baby carrots and wash. Cut in half length ways. Blanch in boiling salted water for 2 minutes.Place in ice water to stop the cooking straight away.
    Wash the baby leeks and blanch in boiling salted water for 1 minute and cool in iced water. Drain from the iced water and trim the end of the leek away and peel off the outside layer. Cut on the angle into 3 pieces.
    When ready to serve add the vegetables along with a ladle of stock and a spoonful of butter to a pan. Cover with a lid and heat over a medium heat for 3-4 minutes. The stock will reduce down while emulsifying with the butter resulting in your baby vegetables coated with a nice glaze.


    Dice the lamb trim. Peel and thinly slice the shallot. Make a bouquet garni.
    Heat a heavy based pan to a high heat and add a splash of oil. Colour the lamb trim all over until golden brown. Add the sliced shallots and cook for a further 2 minutes. Then add the whole bottle of wine and reduce down until nearly all gone. Cover with lamb stock and bring to the boil. Once reaching boiling point turn down to a simmer and leave for 40 minutes. Make sure you are constantly skimming the stock to remove the fat and keep your sauce nice and clear.

    After 40 minutes pass the sauce through a fine sieve, or muslin cloth if you have it, and reduce to the required consistency. Pass through a sieve again into a small saucepan. Leave the sprig of rosemary in the sauce to infuse.


    Bring the lamb stock and butter to the boil in a deep saucepan.

    Remove the stalk from the parsley and finely chop the leaves.

    Remove the leaves from the central vein of the cabbage. Discard the hard piece that you have removed. Cut the cabbage into batons about finger size. Blanch in boiling salted water for 1 minute. Using a spider, transfer the cabbage from the boiling water to the stock and butter. Toss through with a pair of tongs and add the freshly chopped parsley. Check the seasoning and adjust accordingly.

  • 6. TOO SERVE

    Place the pomme anna in the centre of the plate. Cut the lamb diagonally and place on top of the potato. Spread the carrots and baby leeks around the plate neatly. Finish with a spoon.

    Serve the cabbage separately.

Chef's tip

«If making this dish for a dinner party try to get as much of the work done in advance. For example, blanch and refresh the cabbage and baby vegetable. Make the pomme annas then simply flash through a hot oven to reheat.»

Your comments