Name: Slow-Cooked Lamb Neck with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lamb neck; 0.5 cup Carrots; 0.5 cup Parsnips; 0.25 cup Yellow onion; 2 cloves Garlic; 0.25 tsp Olive oil; 0.5 cup Beef broth; 1 sprig Fresh rosemary; 1 sprig Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Slow-Cooked Lamb Neck with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Lamb Neck with Root Vegetables

Tender lamb neck slow-cooked until it melts off the bone, simmered with earthy root vegetables in a rich, savory herb-infused broth.

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NUTRITION

Protein

37.0g

Fat

34.4g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb neck

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

2 cloves Garlic

0.25 tsp Olive oil

0.5 cup Beef broth

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the lamb neck pieces thoroughly with the sea salt and black pepper on all sides.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the lamb until deeply browned.
3
Remove the lamb from the pot and add the diced onion, carrots, and parsnips, sautéing for 5 minutes until the vegetables begin to soften.
4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5
Return the lamb to the pot and pour in the beef broth, then nestle the rosemary and thyme sprigs into the liquid.
6
Cover the pot with a tight-fitting lid and simmer on low heat for 3 to 4 hours, or until the meat is tender and easily pulls away from the bone.
7
Discard the woody herb sprigs and serve the lamb and vegetables in a shallow bowl with the concentrated cooking juices poured over the top.