Braised lamb neck with coriander relish


This is how to make an easy lamb stew with great results. The fresh, herby relish is the perfect accompaniment.


For the braised lamb neck

For the coriander relish


  1. Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside.

  2. Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart.

  3. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes.

  4. To make the coriander relish, put all the ingredients in a food processor and blend until well combined.

  5. Serve the lamb, in bowls, with the coriander relish on top.

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