Recipe: Lamb Neck Slices from Quercy

Name: Lamb Neck Slices from Quercy
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4 servings
Ingredients: Lamb neck slices for 4 people:; 4 pieces of Quercy neck* approximately 200 g (7 oz) each (approximately 3cm thick); 30 g (1.1 oz) of fatty bacon cut into small dice; 1 carrot and 1 onion cut into mirepoix (small squares); 3 garlic cloves peeled, de-germed and crushed; 12 small spring onions; a little thyme flowers (lemon if possible) and 1 bay leaf; 30 cl (1.25 cups) of tomato sauce (homemade if possible); 400 g (14 oz) of shelled beans (Paimpol if possible); 1 lemon zest blanched and cut into thin sticks; salt and turmeric.

By chef patrick Asfaux 4.6/5 (15 reviews) · 🍳 32 made it

Prep 15 min

Cook 240 min

Total 4h15

Servings 4 serv.

Cooked in a casserole at low temperature, fresh Paimpol beans with a Provençal spirit

Ingredients for 4 servings

Adjust for

servings

Lamb neck slices for 4 people:
4 pieces of Quercy neck* approximately 200 g (7 oz) each (approximately 3cm thick)
30 g (1.1 oz) of fatty bacon cut into small dice
1 carrot and 1 onion cut into mirepoix (small squares)
3 garlic cloves peeled, de-germed and crushed
12 small spring onions
a little thyme flowers (lemon if possible) and 1 bay leaf
30 cl (1.25 cups) of tomato sauce (homemade if possible)
400 g (14 oz) of shelled beans (Paimpol if possible)
1 lemon zest blanched and cut into thin sticks
salt and turmeric.

Step-by-step directions

1 In a casserole suitable for the oven, melt your fatty bacon (or duck fat); when it is very hot, place your slices, salt and pepper them, then brown them on both sides. Remove them and place on a plate.

2 In this same casserole, sweat the mirepoix for 5 minutes covered: carrots, onions, spring onions, garlic cloves, thyme and bay leaf, then add your beans, your tomato sauce, salt, then add a little turmeric and the lemon zest. Cover with water just enough to cover. Test the seasoning and cook for 5 minutes. Meanwhile, preheat your oven to 90°C (195°F) (gas mark 3).

3 Then bury your neck slices and the rendered juices, bring to a good boil, cover and put your casserole in the middle of the oven for 3 hours 30 minutes of cooking. At the end, turn off the oven and leave the casserole inside. You can enjoy this dish from ½ hour onwards. Then you will only need to remove the rendered fat by placing absorbent paper on top and removing it carefully each time until there is no more fat remaining on the surface.
* Lamb neck, this inexpensive cut so often overlooked, is nevertheless the one that gives the most flavor to various preparations (cassoulets, sautés, tagines, etc).