Mike Van de Elzen: Lamb Neck Rillette - The Sunday Session with Francesca Rudkin

Lamb Neck Rillette

1kg lamb neck

1 onion, halved

1 carrot, peeled

½ bunch thyme

1 tsp fennel seeds

1 tsp black peppercorns

½ tsp chilli flakes

1 small lemon

1 cup water

1 tsp vegetable stock cube

1 cup parsley chopped

1 tbsp capers, chopped

Place the lamb neck into the pressure cooker with the rest of the ingredients and bring up to pressure. Turn down and allow to cook for 35 minutes.

Remove from the heat, de-pressure, let the lamb cool in the pot until just warm, then pull the meat, keeping the fat and remaining vegetables separate. Place the pulled lamb meat into a bowl and add ½ cup of the cooking stock, parsley and capers.

Work the mix with your fingers until it is all incorporated. The mix should be moist, you may need to add more stock. Season with flaky salt and freshly ground black pepper.

Pack into a jar and refrigerate till cold.

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