The weekend warmer : Slow-cooked lamb neck with preserved lemon relish

Serves 4

For the relish

• 1 tbsp flavourless oil
• 1g lamb neck
• 0 black pepper
• 1 onion
• 1 carrot
• 1 stick celery
• 3 cloves garlic
• 2 bay leaves
• 2 sprig thyme
• 1 tbsp harissa
• 2 slices preserved lemon
• 150g dry white wine

• 4 slices preserved lemon
• 1 tbsp fresh mint
• 3 tbsp extra virgin olive oil
• 0.5 lemon

Step 1
Preheat the oven to 160C/325F/gas mark 3.

Step 2
Warm 1 tbsp oil over a high heat in an ovenproof casserole dish.

Step 3
Season the lamb pieces all over with salt and pepper, then brown them in batches to nice, deep brown for a few minutes on each side, transferring them to a plate as you go.

Step 4
Turn the heat down to medium.

Step 5
Add the onion, carrot and celery.

Step 6
Cook gently for 10 minutes, stirring occasionally, until they’re softened and aromatic.

Step 7
Scrape up any brown bits from the lamb that may have stuck to the bottom of the pan (discard anything burned).

Step 8
Add the garlic, bay and thyme, harissa and preserved lemon and cook for a further 5 minutes, stirring, until it’s all smelling really good.

Step 9
Add the lamb to the dish, laying them flat.

Step 10
Cover the meat with the wine and 600ml cold water, bring to a boil, then reduce to a simmer.

Step 11
Cover and cook in the oven for 1½-2 hours, until the meat is falling off the bone.

Step 12
Mix the relish ingredients together in a bowl just before serving and serve the lamb neck on cooked pearl barley, with some of the relish spooned over.