Te Mana Lamb Neck with Roasted Pear and Cumin

Te Mana Lamb Neck with Roasted Pear and Cumin

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 17, 2017.
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It’s best to cook this cut medium and allow to rest for a good amount of time, at least a few minutes. Alternatively, use BBQ to cook lamb. Cook for about 2 minutes each side for medium-rare.

Ingredients

Roasted pear and cumin

  • ½ pear, cut into 1cm-thick wedges
  • 1 parsnip, cut into 1cm-thick rounds
  • 1 banana shallot, cut in half lengthways, skin removed
  • ½ courgette, cut into 1cm-thick rounds
  • 1 teaspoon cumin seeds
  • 1-2 teaspoons melted butter
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon runny honey
  • 1 handful baby spinach leaves

Te Mana lamb neck

  • 150g Te Mana lamb neck (at room temperature)

Chipotle dressing

  • 1 tablespoon chipotle sauce
  • ½ teaspoon runny honey

Steps

  1. Preheat oven to 220oC. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss all roasted pear and cumin ingredients (except spinach) with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes, until golden and tender.
  2. Pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
  3. Cook lamb for 3-4 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside, covered in foil, to rest for a few minutes before slicing very thinly.
  4. While lamb rests, combine chipotle sauce and honey in a small bowl with a drizzle of olive oil. Season to taste with salt and pepper.
  5. Toss spinach through roasted veggies until slightly wilted.
  6. To serve, place roasted pear and cumin onto a plate, top with slices of Te Mana lamb neck and drizzle with chipotle dressing.

Nutritional Information

Energy 2088 kj
499 kcal
Protein 39.8g
Carbohydrate 40.5g
Fat 18.0g