Lamb Neck with Potatoes, Olives and Tomatoes

Name: Lamb Neck with Potatoes, Olives and Tomatoes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Europe, Mediterranean, Swiss
Ingredients: 2 shallots; 2 Garlic cloves; 2.5 kg lamb neck with bone (cut by butcher); Salt; pepper from grinder; 2 tbsp olive oil; 200 ml dry white wine; 200 ml vegetable broth; 600 g waxy potatoes; 200 g cocktail tomatoes; 100 g black olives (pitted as desired); 2 tbsp freshly chopped parsley

Prep: 30min

| Servings: 4 | Cook: 1h 20min

Zicklein mit Kartoffeln, Oliven und Tomaten ist ein Rezept mit frischen Zutaten aus der Kategorie Wild. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!

Ingredients

2 shallots
2 Garlic cloves
2.5 kg lamb neck with bone (cut by butcher)
Salt
pepper from grinder
2 tbsp olive oil
200 ml dry white wine
200 ml vegetable broth
600 g waxy potatoes
200 g cocktail tomatoes
100 g black olives (pitted as desired)
2 tbsp freshly chopped parsley

Instructions

1.
Peel the shallots and garlic. Slice the shallots into halves and finely dice the garlic.
2.
Rinse the lamb neck and pat dry. Season with salt and pepper, then brown all sides in hot oil in a roasting pan. Add garlic and shallots briefly, deglaze with wine. Cover and simmer gently over low heat for about 1 hour, stirring occasionally and adding vegetable broth as needed.
3.
Meanwhile peel and cube the potatoes. Wash and halve the tomatoes. Add both to the pot along with olives during the last ~20 minutes of cooking.
4.
Finally stir in parsley, skim off excess fat if necessary, season with salt and pepper, and serve.