Stuffed Lamb Neck

Ingredients

• 2 bone-in lamb necks (approx. 1.5 kg)
• 1 cup baldo riceInstead: bulgur
• 1 onion (finely chopped)
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 2 tablespoons butterInstead: olive oil
• 1.5 cups hot water
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak the rice in warm water for 20 minutes, then drain.

2. 2

   Sauté pine nuts in butter until golden, add onions and sauté until translucent.

3. 3

   Add rice, currants, spices, and salt, sauté for 2 minutes, pour in hot water and simmer until absorbed.

4. 4

   Carefully create a pocket in the lamb necks by loosening the meat around the bone.

5. 5

   Stuff the prepared rice mixture into the pockets and sew the openings shut with cooking twine.

6. 6

   Place the stuffed necks in an oven bag and bake in a preheated 180°C (350°F) oven for 2 hours.

Note. Using cotton twine to seal the pockets and piercing the oven bag a few times ensures the meat stays juicy and tender.