Dinner

Lamb Neck Braised in Madeira with Roasted Figs, Black Garlic & Saffron Couscous

Name: Lamb Neck Braised in Madeira with Roasted Figs, Black Garlic & Saffron Couscous
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Ingredients: 2 lamb neck pieces (320g each); Sea salt & cracked pepper; 2 tbsp olive oil; 1 medium onion, quartered; 4 medium carrots, cut into 2-inch pieces; 200 ml Madeira wine; 400 ml dark chicken or lamb stock; 2 fresh thyme sprigs; 1 cinnamon stick; 2 star anise; 2 bay leaves; 6 black garlic cloves, halved; 200 g fresh figs, halved; 150 g Israeli couscous; 250 ml vegetable stock; Pinch saffron threads; 30 g butter; 1 tbsp white miso; 2 heads chicory, halved lengthwise; Fleur de sel for finishing; Fresh mint for garnish

Tender lamb neck braised low and slow in earthy Madeira wine infused with cinnamon, star anise, and thyme, finished with black garlic and roasted fresh figs. The meat falls from the bone, bathed in a glossy wine-reduced sauce. Served alongside fluffy saffron couscous and bitter charred chicory wilted in brown butter.

1286calper serving 76gprotein 122gcarbs 48gfat 20min prep 180min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this