Ingredients
- 4 tbsp olive oil
- 4 lamb neck fillets
- 8 shallots, roughly diced
- 1/4 tsp ground mastic*
- 1 clove garlic, crushed
- 6 sprigs fresh thyme
- 4 tbsp white wine
- Grated zest of 1 lemon
- 4 tbsp Greek honey
- 3 litres chicken stock
- 525ml thick Greek yoghurt
- Olive oil pomme puree
- 1kg rock salt
- 3kg desiree potatoes
- 200g butter
- 4 tbsp olive oil
- 200ml milk
Method
Preheat the oven to 120C. Heat oil in a heavy frying pan. Add the meat and cook over medium-high heat for eight-10 minutes until well browned all over. Remove meat from the pan and place in a large, deep, ovenproof dish. Add shallots, mastic, garlic and thyme, then sprinkle with wine and lemon zest. Drizzle honey over the meat and pour the chicken stock into the dish until the lamb is just covered. Spread the yoghurt over the top carefully and cover with greaseproof paper, then cover the whole dish with foil. Cook in oven for 10 hours or until tender. Remove from oven and let cool slightly. To make pomme puree, cover the bottomof a large ovenproof dish with salt and arrange the potatoes on top. Bake at 160C for two hours or until the potatoes are tender. Let cool slightly and pass through a fine strainer while still warm. Heat the butter in a frying pan with the oil and milk and whisk until thoroughly combined. Add the sieved potatoes to the pan, whisk until smooth and season with salt. Keep warm. To make sauce, strain the lambcooking liquid through a fine strainer into a pan, bring to a boil over medium heat and simmer until reduced to a sauce-like pouring consistency. Pour over the lamb and serve hot, accompanied by the pomme puree.
