Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, curried lamb neck, roast jerusalem artichokes and garlic broccoli. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Great recipe for Curried lamb neck, roast Jerusalem artichokes and garlic broccoli. Lay the lamb roast over the top of the onions. Spread the washed and cut pieces of Jerusalem artichoke around the lamb along with the carrot and lemon slices. Now drizzle a generous amount of olive oil over the vegetables and the lamb.
Curried lamb neck, roast Jerusalem artichokes and garlic broccoli is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Curried lamb neck, roast Jerusalem artichokes and garlic broccoli is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook curried lamb neck, roast jerusalem artichokes and garlic broccoli using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Curried lamb neck, roast Jerusalem artichokes and garlic broccoli:
- Prepare 2 lamb neck fillets
- Take 5 Jerusalem artichokes
- Make ready 1/2 head broccoli
- Make ready 4 garlic cloves
- Prepare 1 large shallot
- Get 1 tbsp curry powder
- Get 6 slices goats cheese
- Get 2 springs rosemary
- Prepare Pinch chilli flakes
- Make ready Salt and pepper
Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Instructions to make Curried lamb neck, roast Jerusalem artichokes and garlic broccoli:
- Preheat the oven to 180c
- Clean the Jerusalem artichokes by scrubbing with a scouring pad - (see tip)
- Chop into chunks, slice the shallot and two garlic cloves. Place in baking tray and dress with oil, salt, pepper and rosemary. Roast for 40mins at 180c or until crispy on the outside
- Rub curry powder into the lamb neck and pan sear the outside
- Remove the lamb from the pan and add broccoli and two chopped garlic cloves, salt, pepper and chilli flakes.
- Slice the lamb and put back in the pan to finish off. Baste with a rosemary spring ‘brush’
- Take the artichokes out the oven, top with goats cheese and return to the oven for a couple mins till melted
- Serve and enjoy 😊 this is an incredible combo!
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet. The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. See recipes for Curried lamb neck, roast Jerusalem artichokes and garlic broccoli too. Place the lamb roast skin down on a big cutting board.
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