Lambchetta is a lamb version of porchetta—basically, lamb necks rolled up with a punchy caper, garlic, and herb filling, then slow-roasted until tender. It’s served with fluffy pearl couscous, smoky sumac-roasted carrots, and a cooling mint yoghurt sauce. A fancy-looking dish that’s actually pretty straightforward!
Category
Dinner
Servings
4
Prep time
1 hour 30 minutes
Cook time
3 hours
Lambchetta is a lamb version of porchetta—basically, lamb necks rolled up with a punchy caper, garlic, and herb filling, then slow-roasted until tender. It’s served with fluffy pearl couscous, smoky sumac-roasted carrots, and a cooling mint yoghurt sauce. A fancy-looking dish that’s actually pretty straightforward!
Ingredients
- 2 lamb necks
- 100g (3.5oz) baby capers, washed and chopped
- ½ bunch thyme, leaves picked and chopped
- 4 cloves garlic, peeled and finely grated
-
zest of 2 lemons
- ½ tbsp cooking salt
- 2 tbsp olive oil
- 1 cup Greek yoghurt
-
small bunch mint, washed and finely chopped
-
juice of 1 lemon
- ½ tsp ground cumin
-
pinch of salt
- 2 bunches carrots
- 1 tbsp sumac
- 2 tbsp olive oil
- 300g (10.5oz) pearl couscous
- 620ml (21fl oz) chicken stock
- 2 tbsp olive oil
-
pinch of salt
Lamb
Mint yoghurt sauce
sumac carrots
Peal couscous
Directions
Lamb neck
In a bowl, mix the chopped capers, thyme, grated garlic, lemon zest, ½ tbsp salt, and 2 tbsp olive oil to create a marinade. Set aside.
- Bone the lamb necks (refer to a video tutorial if needed) and lay them flat.
- Evenly spread the marinade over both lamb necks.
- Roll the lamb necks tightly and secure them with butcher’s string.
- Rub a little extra olive oil over the outside and season with salt.
- Place in a preheated oven at 160°C (320°F) and cook for around 3 hours, checking after 2.5 hours.
- Once cooked and tender, let the lamb rest for 15 minutes before slicing.
Mint yoghurt sauce
In a bowl, mix the yoghurt, chopped mint, lemon juice, cumin, and a pinch of salt.
- Stir well and refrigerate until ready to serve.
Sumac carrots
Heat a large frying pan over high heat with olive oil or rendered lamb fat from the roasting lamb.
- Wash and dry the carrots, then add them to the pan. Sear them for about 15 minutes, turning occasionally, until deeply charred.
- Sprinkle with sumac, toss well, and transfer to the oven at 160°C (320°F).
- Roast for another 20 minutes, until just tender but still holding their shape.
- Set aside until ready to serve.
Pearl couscous
Heat 2 tbsp olive oil in a pot over medium-high heat.
- Add the pearl couscous and toast for 5–6 minutes, stirring often, until golden brown.
- Pour in the chicken stock and bring to a simmer.
- Once simmering, stir once, season with a pinch of salt, reduce heat to low, and cover.
- Cook for 15–17 minutes, until the liquid has absorbed and the couscous is fully cooked.
Serve
Place some couscous at the base of the plate.
- Add slices of sumac carrots.
- Slice the lamb and arrange it on top.
- Finish with a spoonful of mint yoghurt on the side.
