Dutch Oven Lamb Neck

I've always rooted for the underdog. Maybe that's why I look for under appreciated cuts of meat. So when I saw lamb neck slices available, I had to try them out. We're big fans of lamb around here, and I had a new cast iron dutch oven that I was itching to try out, so this would be perfect.

Ingredients

Lamb Neck Slices, generously salted
Olive Oil
1 pint chicken stock
4 carrots, sliced
1 onion, chopped
1 stalk celery, diced
3 cloves garlic, minced
2 T rosemary
2 t cumin
1/2 c red wine
1 pint diced tomatoes
1 c royal blend rice
salt and pepper to taste

Greek Lamb Chops

Ott,A  is at it again with another Iron Chef Challenge! This month is sponsored by American Lamb. Last year, the husband and I made it our mission to try one new food a week. Lamb came up during the summer, so this was actually our second time eating lamb. We enjoyed the first time, so the husband was really excited to see what I was going to create this time.

I started with this recipe, but altered it and used it as a marinade.

Here's what I used:

 

4 lamb chops (provided by Ott,A)
Salt and pepper
Rosemary
Garlic (I had small cloves, so I used two)
Lemon Juice
Olive oil


Combine all ingredients in ziploc bag and marinate 4 hours.

Later that night, I got out my grill and put the lamb chops on.

After a few minutes, I flipped them over and sprinkled with feta cheese.

The acid from the lemon juice really cut through the meat making it so tender! It practically fell apart in my mouth! We paired these with a spinach salad and rosemary potatoes. It was a delicious dinner we both enjoyed.

A big thanks to Ott, A and American Lamb for sponsoring this event!

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