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Roast Lamb Neck With Kale, Feta And Dill

Ingredients

• 2 tsp fennel seeds
• 1 tbsp coarsely chopped thyme
• 2 tsp dried oregano, preferably rigani (Greek oregano)
• ½ tsp dried red chilli flakes
• 5 garlic cloves, coarsely chopped
• 2 tbsp coarsely chopped fresh oregano, plus extra leaves to serve
• 110 ml olive oil
• Finely grated rind and juice of 1 lemon, plus extra wedges, to serve
• 2 boneless lamb necks (about 500gm each; see note), butterflied
• 150 ml dry white wine
• 500 ml chicken stock (2 cups)
• ½ leek, thinly sliced
• 4 cups (firmly packed) coarsely torn kale (about 2/3 bunch)
• 2 tbsp coarsely chopped dill and flat-leaf parsley, plus extra to serve
• Crumbled feta, coarsely chopped pitted green olives and thinly sliced spring onion, to serve
• Rice stuffing
• 1 tbsp olive oil
• 20 gm butter, diced
• 30 gm coarsely chopped almonds
• ½ leek, finely chopped
• ½ small fennel bulb, finely chopped
• 1 garlic clove, finely chopped
• 75 gm long grain rice
• 200 ml hot chicken stock
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped flat-leaf parsley

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