Lambs Neck Rillettes Recipes

Steps:

• A day ahead of time, season the lamb's neck with salt. Cover and refrigerate. The next day, preheat the oven to 225 degrees. Put the lamb's neck and the vegetables, herbs and spices in a pot just deep enough to contain them, and cover it all with olive oil. Cover and cook in the oven until very tender, about 7 hours.
• Let the lamb cool in the pot until just warm, then pull the meat and fat from the bones and put it in a mixing bowl, discarding any gristly pieces. Shred the meat by hand and add 1/2 cup of the cooking oil. Finely chop half of the cooked vegetables and add to the bowl. Work the mixture until the fat is incorporated. (It should be very moist.) Add more oil as desired and season with salt and pepper. Line a terrine mold or bowl with plastic wrap, pack the lamb into it and cover. Refrigerate for at least one day, preferably three, to allow the flavors to develop.
• Remove the rillettes from the refrigerator about an hour before you plan to eat them. Unmold and slice before serving with a salad or some crusty bread.

Steps:

• To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and sauté for 4 minutes or until golden brown.
• Stir in garlic and sauté for 2 minutes.
• Stir in thyme and cook stirring for 1 minute.
• Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
• Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
• Add salt and pepper to taste.
• Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.).
• To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description). Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
• Prepare grill to medium high heat. Brush grill with oil.
• Place ribs on grill and sear for 8 - 10 minutes per side.
• Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
• Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
• Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.

Steps:

• Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
• Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
• Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
• When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.