200 g shallot, carrot, celery, rosemary, lamb stock, red wine
200 g Tilda Basmati & Wild Rice
1 Onion finely chopped
2 clove Garlic other Crushed
30 g anchovies
100 g Manchego ewe’s cheese grated
60 g black olives chopped
2 tbsp Basil chopped
4 Beef Tomatoes other Remove Top and Seeds
• Olive oil, rosemary, sea salt, garlic for drizzling
Seal the lamb neck and place in a tray with the vegetables, rosemary, lamb stock & red wine, then cook slowly at 100˚C for 4 hours or until meat is tender. Allow the meat to cool before picking it down, pass off the liquid and reduce it by half, then reserve for the sauce.
Cook the Tilda Basmati & Wild Rice as indicated on the packet, then drain.
Sweat off the onion, garlic and anchovies in a little olive oil, then add to the rice and mix in the grated Manchego cheese, lamb neck meat black olives and basil, then season.
Stuff the tomatoes with the mixture, put the tops back on and then place on a tray. Drizzle with olive oil, rosemary, sea salt and garlic cloves. Cook at 180˚C for approximately 20 minutes.