Neck of Lamb with Marjoram and Orange

Neck of lamb braised in wine and orange juice gives the meat a luscious, juicy texture. Served with a mildly sweet sauce, this dish is sure to be a success.


1 X 5 lb. best end of neck of lamb, chined

1 teaspoon salt

2 teaspoon black pepper

1 oz. butter

2 large onions, thinly sliced

3 tablespoons chopped fresh marjoram or

1 tablespoon dried marjoram thinly pared rind of

1 orange

14 fl. oz. sweet white wine

4 fl. oz. fresh orange juice

1 tablespoon orange marmalade

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Trim off any excess fat from the lamb and rub the meat all over with the salt and pepper. Set aside.

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions to the pan and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and trans-lucent but not brown. Using a slotted spoon, transfer the onions to a large ovenproof casserole. Sprinkle over the marjoram and orange rind and lay the meat on top. Pour over the wine and the orange juice.

Cover the casserole and place it in the oven. Braise, basting occasionally and adding more wine if necessary, for 2 to 22 hours or until the meat is very tender when pierced with the point of a sharp knife.

Remove the casserole from the oven. With tongs or two large spoons, remove the meat from the casserole and place it on a warmed serving dish.

Skim off any fat from the cooking liquid and strain it into a medium-sized mixing bowl. Stir the marmalade into the cooking liquid.

Using a sharp-bladed knife, cut the meat between the bones into chops. Pour over the sauce and serve at once.

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