When we’re making a weekend dinner, Greene Grape Provisions is one of our regular stops, especially to see the butcher. Last weekend, we asked the butcher to make a seasonal recommendation for our spring meal. We’d never had lamb collar before, but he suggested the recipe below. It’s not how I would normally think of lamb, but the meat was tender and flavorful. It was a great alternative to steak.
Quinoa is up there with kale as one of my favorite foods, but I wanted to try a new recipe. This pilaf combines chickpeas, cumin, and tomato paste for an almost Indian-inspired dish. The recipe made enough for two large sides and a full dinner the next night, and it even gets better overnight.
1) Preheat the oven to 400 degrees F. After allowing the lamb to rest and reach room temperature, season the lamb collar generously with salt and pepper.
2) Heat canola oil in a cast iron skillet on the stovetop, and sear the lamb collar for 2-3 minutes per side (four sides total).
3) Transfer the cast iron skillet to the 400 degree F oven for 10 minutes.
4) Remove the lamb from the oven and allow to rest for 10 minutes on a cutting board before slicing and serving.