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Essential Cuisine

Recipe Inspiration

BBQ Lamb Neck Salad

BBQ Lamb Neck Salad
PREP TIME: 45 mins
COOKING TIME: 4 hrs 15
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


10 lamb neck fillets, trimmed

2 ltrs water

200g salt

50g Essential Cuisine Lamb Glace


400g freekeh

1.2 ltrs water

20g Essential Cuisine Vegetable Stock Mix

20 radishes, thinly sliced

2 bulbs black garlic, peeled

50 white anchovy fillets

50 nasturtium leaves


100g olive oil

25g red wine vinegar

10g Essential Cuisine Master Base

2 cloves of garlic, finely chopped


1. Put 2 litres of cold water with 200g salt into a bowl and mix well until the salt has dissolved completely

2. Add the lamb neck and leave for 20 minutes

3. Rinse off the lamb and pat dry. Brush the Essential Cuisine Lamb Glace on the lamb necks and vac pac

4. In a preheated waterbath to 62°c add the lamb cooking for 18 hours - if you do not have access to a waterbath, use a slow cooker or a low oven overnight (120°c)

5. Put the Essential Cuisine Vegetable Stock Mix and 1.2 litres of water in a pot, bring to the boil then add the freekeh

6. When boiling, cook until water has been absorbed and freekeh is cooked. Leave to cool

7. Place the peeled black garlic in a food processor with a touch of water and blitz until you get a nice smooth puree. You may need to keep adding small amounts of water to achieve this. Place in a squeezy bottle when done

8. In a bowl add the cooled freekeh, blanched green beans, radish and anchovy fillets, mix well

9. In another bowl mix all the dressing ingredients together and add to the salad

10. Preheat a BBQ, when the lamb is cooked, remove from the bags and sear on the hot BBQ

11. Divide the salad between serving plates, top with sliced lamb neck, dots of black garlic puree and the nasturtium leaves - serve

This recipe features...

Lamb Glace

Lamb Glace

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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