Name: Lamb Necks With Rosemary & Preserved Lemon
Cook time: 9 h
Yield: 6
Ingredients: 2 tbsp extra virgin olive oil; 4 x 350g lamb necks; 2 large onions (400g), chopped; 4 sprigs fresh rosemary; 350g jar preserved lemons, drained, flesh removed, rind sliced thinly; 3 cups (750ml) chicken stock; 2 medium fennel bulbs (600g), trimmed, quartered, fronds reserved to serve; 1 tbsp extra virgin olive oil, extra; steamed couscous, to serve

VMG Recipes