This dish is SO rich and filling, I advise it is served between 3 people, and not 2. Some reasonable effort is required, but many things can be done at the same time. You will love all the interesting toppings – and learn to make a keto ‘gravy’ while you are at it! This dish – with all your loving effort – is something truly special! (Macros are calculated assuming you are serving 3. If you find yourself scoffing the whole lot between two people, bear in mind the carbs will increase to 13g per serving. Still not bad for a low carb meal after a day of fasting!)
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Carbs 8.4g | Fat 39g | Protein 34g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!
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Slow-cooked Lamb with Rosemary Cauli-mash
For the slow-cooked lamb & sauce
- 2 lamb neck fillets (approx. 200g / 7oz each)
- salt and freshly ground black pepper
- 1 TB lard
- 1/2 onion, peeled and finely sliced
- 2 cloves garlic, peeled and finely chopped
- 100 g (3.5 oz) dry red wine
- 450 g (15.9 oz) beef stock
- 1 tsp wholegrain mustard
For the rosemary cauli-mash
- 350 g (12.4 oz) cauliflower florets
- 35 g (1.2 oz) full-fat cream cheese (soft cheese)
- 30 g (1 oz) unsalted butter
- 2 cloves garlic, peeled and finely chopped
- 1-2 rosemary sprigs, needles picked and finely chopped
- salt and ground white pepper
For the tomatoes and pine nuts
- 1 lemon, zest only (finely grated)
- sea salt flakes
- freshly ground black pepper
- Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
- Remove the lamb neck fillets from their packaging and pat dry with good-quality kitchen paper. Season the lamb on all sides with a little salt and freshly ground black pepper.
- Heat the lard in a large non-stick pan over high heat. Once very hot, sear the lamb fillets on all sides until golden and caramelised. NOTE: This browning step does not "seal" the meat - that is a cooking myth! It is merely to add much more flavour due to a chemical reaction referred to as the Maillard Reaction caused by the caramelisation of the outside of meat cuts.
- Use tongs to remove the lamb from the pan and set aside on a plate for now.
- There should still be plenty of fat in the pan. Add the onions and cook over a lower heat until the onions soften. Once softened, add the garlic and cook until those too soften.NOTE: I always add the garlic after the onions have softened because garlic tends to burn quicker and burnt garlic is bitter and not tasty.Add the red wine and increase the heat: cook until the red wine completely cooks out (evaporates).
- Once the wine has all evaporated and you are left with a jammy purple mixture, pour in the beef stock. DO NOT SEASON THIS MIXTURE WITH SALT, please. Never season any mixture with salt if you plan on reducing it. The end-result will be far too concentrated with salty flavour.
- Continue to boil this mixture until it reduces by about two-thirds. I weighed my end-result and it was only 180g / 6.4oz.Transfer this whole mixture into a smallish, deep roasting dish, then place the lamb neck fillets on top.
- Here is the important part: cover the dish with foil and ensure that it is air-tight. If any air escapes, you will be left with less base for your 'gravy' (because it will evaporate) - but more importantly, your lamb might dry out as opposed to being tender and falling apart which is what we want here.
- Place the covered dish in the oven for 1 hour 30 minutes.
- Have a glass of wine and put your feet up for a bit - but you can also prepare some of the other elements during this time:
- For the cauliflower mash, bring a large pan of salted water to the boil. Cook the cauliflower florets until they have completely softened. When pierced with a fork - a floret should immediately slide off.
- Drain well in a colander and allow it to steam off (this prevents a water mash).Return the drained cauliflower to the same pan (wiped dry if needed) and add the cream cheese. Use a potato masher to mash well. Season generously with salt and ground white pepper.
- To finish the cauli-mash, melt the butter in a clean, non-stick pan and add the garlic. Cook over moderately low heat - we only want to soften the garlic so do not allow them to turn golden as this will affect the flavour.At the same time, finely chop the needles from 1-2 fresh rosemary sprigs. You want about one tablespoon.
- Pour the cooked garlic (and all the butter) as well as the chopped rosemary into the pan of mashed cauliflower, mixing well to combine.
- I like my cauli-mash super smooth so I always transfer the mixture to a food processor and blitz well. Taste your mixture: if you feel it needs a little more salt and white pepper, add it now.Once done. set aside to keep warm.
- You can also use this time to toast the pine nuts in a hot, dry non-stick pan until golden. Many people do not realise that toasting nuts increases their flavour five-fold! Set them aside to use as the garnish.
- For the cherry tomatoes, place the halves into a bowl and drizzle over the olive oil. Season with a little salt and a generous pinch of sweetener, mixing well to evenly coat. Lay them out (cut side-up) on a small baking tray and place in the hot oven for 10-12 minutes. (The temperature it is currently at is fine.)
- Once your lamb has done its time in the oven, remove the dish from the oven. Remove the foil.
- Gently remove the lamb from the dish and set aside to keep warm, covered with foil to rest a little.
- Tip all the contents from the lamb roasting dish into your smallest pan. Use a hand blender to blitz it well. You will notice it turns lighter in colour. The fat rendered from the lamb while it cooked helps emulsify the mixture, and the onions and garlic add the 'body'. If you feel the gravy is not thick enough, leave it on a low simmer and it will thicken as it reduces.Once done, stir through the wholegrain mustard.
- Your lamb should be soft enough to slice or shred into smaller pieces. Serve the cauli-mash with the lamb pieces on top and drizzle over the gravy. Top with the roasted cherry tomatoes and toasted pine nuts.
- To finish, scatter over salt flakes (only if needed) and freshly ground black pepper. Finely grated lemon zest finishes your masterpiece off beautifully!THAT'S DATE NIGHT SORTED!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 520Kcal / 2176kJ
See all the Beef & Lamb Recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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