Lunch

Lamb Neck Suet Frico with Charred Romesco, Crispy Chicory & Black Garlic Oil

Name: Lamb Neck Suet Frico with Charred Romesco, Crispy Chicory & Black Garlic Oil
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 10 ounces lamb neck suet, sliced thin (¼ inch); Sea salt and cracked black pepper; 2 roasted red peppers, drained; 1 red piquillo pepper; ¼ cup toasted Spanish almonds; 1½ tablespoons sherry vinegar; 2 cloves garlic, roasted; ½ teaspoon smoked paprika; 3 tablespoons extra-virgin olive oil, divided; 1 head chicory (or radicchio), cut into 1-inch pieces; 2 tablespoons black garlic paste; 1 tablespoon aged sherry vinegar; Fresh parsley, chopped

Sliced lamb neck suet is pan-fried until shatteringly crisp and rendered, then dressed with a warm charred romesco, a tangle of crispy pan-seared chicory, and finished with a dark, aged black garlic oil. A deeply Spanish, technique-forward lunch that transforms an underutilized cut into sophistication.

692calper serving 38gprotein 18gcarbs 54gfat 20min prep 50min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this