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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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