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Neck of Lamb


Neck of Lamb In White Wine Sauce


2 lbs. Best end of neck of lamb, skinned and chilled
2 cloves Garlic, crushed with salt
2 tbsp Honey
1 pint Dry white wine
pinch Salt to taste
dash Freshly ground black pepper
1 tbsp. Fresh rosemary

Score the thin layer of fat covering the lamb into a diamond pattern.

Combine the crushed garlic, honey, wine, seasoning and rosemary and marinade the meat in this mixture for 30 minutes or even longer

Sit the lamb on a wire rack above a roasting pan

Pour the juices from the marinade over the meat and let them drip through into the pan below.

Roast in a hot oven 425 F for 30 minutes, or a little longer if you do not like your lamb pink.

Serve the lamb cut down between the bones either as single cutlets or doubles, or simply serve in slices.

Serve 6-8 people.



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Last modified: May 26, 2003