Ingredients
- 600 g Lamb Neck
- 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
Instructions
- 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.
- Remove and serve with the lamb jus.
| Serves | 4 |
|---|---|
| Prep Time | 4 hrs |
| Cook Time | 20 mins |
