Cut: Neck fillet
Serves: 6
Preparation time: 10 mins
Cooking time: 30 mins
Cooking method:
- Cut the lamb into 2cm thick slices. Toss with the herbs and leave at room temperature.
- Heat up a medium pan over medium heat.
- Sauté the onion and leek in the oil until beginning to caramelise. Remove from the pan.
- Add the lamb and cook until browned all over.
- Add the carrots, celeriac and almonds and cook another minute, stirring several times.
- Return the onion to the pan and add stock and 1 tsp flaky salt. Bring to the boil then reduce to a simmer, place a lid on and cook 1 hour. Stir several times and taste for seasoning once ready. Transfer into a baking dish.
- Turn the oven to 190°C fan forced.
- Make the scone dough. Place the flour, baking powder, sugar and ½ tsp flaky salt in a food processor. Add the butter and pulse blitz it in. Briefly blitz in the cheese. Tip into a bowl and quickly mix in the buttermilk – don’t overwork the dough as it will toughen the scones. Roll out 1 ½ cm thick on a flour dusted board and cut into whatever shape, or size, that takes your fancy. Use a glass whose rim and dipped in flour to prevent the dough sticking.
- Lay the scones on top of the stew and bake in the middle of the oven for 15 – 20 minutes until golden.
- Serve immediately with steamed greens.