This week my eldest daughter had the opportunity to try out for a regional netball team. This meant two nights in the week I was going to need to be on the road by 4.45pm, leaving my three youngest at home with their dad. My eldest son is in the Philippines on a mission’s trip, so he wouldn’t be able to help out with dinner and I would need to be organised. So, instead of the usual sweet treat we find in my grandma’s recipebook to cook up, I wanted to find one of the rare main course recipes that would work in our time frame.
It also just so happened that I was down to the last bits and bobs of lamb in my freezer that I needed to use up. We are blessed to be able to receive a whole farm fresh lamb from my neighbour’s uncle, but this means getting pieces that I am not familiar with cooking. We had already ploughed through the roasts, chops and shanks and now had just the neck pieces and flap (I’m having a go at cooking up the flap tomorrow night). This Savoury Lamb and Rice recipe was a perfect fit for my remaining pieces. The recipe was a lock.
The other great thing about this recipe was that it was something we could cook ahead of time. As you might know, my mother-in-law, Rose, visits fortnightly to help cook up one of my grandma’s recipes. Rose visits in the morning to early afternoon, so this recipe was something that could be made ahead of time to suit her availabilities. Dinner would be all ready, sitting on the stovetop for my daughter and I to take to netball trials, with the remaining family members to eat later on.
This Savoury Lamb and Rice recipe couldn’t be much simpler. The only thing you need is time. Neck is one of those tougher bits of lamb that requires a longer cooking time to make it tender, not chewy. In saying that, it doesn’t need all day, so if you start this mid-arvo you can still have a delicious meal on the table by dinner time.
Everybody loved the flavours. It reminded Rose of her childhood—simple ingredients, tasty and hearty. It is quite rich, so you don’t need a lot and would probably enjoy some veggies or a salad on the side to freshen it up. I loved the flavours, also, and enjoyed that is was another recipe idea to help me reach my goal of eating more red meat to boost my iron levels.
I know summer is on the way, but it hasn’t hit yet! There is still time for some hearty, slower cooked meals to nourish your bones. So, if you’re looking for a delicious, cost-effective recipe try out this Savoury Lamb and Rice. We hope you like it as much as we did. Enjoy!
- 1 1/2 lbs (700g) lamb neck
- 1 pint (570mls) Beef stock, plus extra if required
- 2 Onions peeled and chopped
- Little bit of butter
- Salt and pepper to taste
- 1/4 lb (115gms) uncooked rice
- 2 tbs tomato paste
- 1/2 cup parmesan or other well-flavoured cheese
- Plenty of chopped parsley
- Trim and discard fat and gristle.
- Cut meat in cubes 3/4 to inch (2-2.5cm) squares.
- Fry meat and onions in hot butter in a saucepan.
- Add 1 pint (570mls) stock, pepper and salt.
- Place on lid, but slightly ajar, and simmer for 2 hours or til tender.
- Add uncooked rice and more stock if necessary.
- Simmer for 20 to 30 minutes with lid on.
- Just before serving stir in puree and cheese.
- Serve as main course with 2 to 3 vegetables, or as a lunch dish without vegetables.
