Lamb Neck with Smoky Celery Purée
recipe

A delicious recipe featuring tender lamb neck paired with a creamy smoky celery purée, perfect for special occasions.
Preparation Time: 2 hours
Serving Size: 4
Ingredients:
- 800 g lamb neck
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 300 ml beef broth
- 200 ml red wine
- 1 tbsp fresh thyme
- Salt and pepper to taste
Smoky Celery Purée:
- 500 g celery, diced
- 100 ml cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
1. Heat olive oil in a large Dutch oven. Sear the lamb neck until golden brown on all sides.
2. Add the chopped onion and crushed garlic. Sauté until the onion is soft.
3. Pour in the beef broth and red wine. Add fresh thyme, salt, and pepper. Bring to a boil.
4. Cover the pot and simmer on low heat for about 1.5 hours, until the meat is tender.
5. Meanwhile, prepare the smoky celery purée. Boil the diced celery in salted water until soft.
6. Drain the celery and transfer it to a blender. Add cream, butter, salt, and pepper. Blend until smooth.
7. Serve the lamb neck alongside the smoky celery purée and enjoy!
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 35 g
- Fat: 25 g
- Carbohydrates: 15 g
- Fiber: 2 g

Reviews: 3.1 (1806 reviews) ★★★★★ share