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 Braised lamb neck with pea and lettuce ragout recipe - BBC Food
lardon, tomato paste, red pepper, lamb stock, olive oil, curry powder, bouquet garni, pepper, fennel seeds, cloves, cumin, cardamom, peas, carrot, onion, garlic, fennel, tomato, lettuce, lamb, salt, white wine
This slow-cooked lamb neck dish is cooked until tender and complemented by a smoky pea and lettuce ragout.
For the braised lamb neck, preheat the oven to 200C/180C/Gas 6. Pat the lamb neck dry. Heat...
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|  BC Seafood Chowder “Poutine” – Recipes Network
butter, lardon, thyme, white peppercorn, parsley, fennel seeds, coriander seed, chives, bay leaf, carrot, shallot, spring onion, onion, garlic, fennel, celery, mussel, clam, bacon, salt, white wine, milk, flour
Step 1 For the stock: Sweat the coriander, fennel seeds, peppercorns, garlic and shallots in the butter in a heavy-bottomed pot (this will help control the heat so you don't burn the ingredients)...
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