Gluten Free, High-Protein
BBQ lamb neck with leeks and burrata
30 mins
Intermediate
2 Servings
In this recipe we are grilling lamb neck, a fabulously underrated cut of lamb that is high in protein and low in fat once grilled. We are serving it with heart-healthy leeks and tender burrata, a high protein Italian cow’s milk cheese.
Brilliant Bases Used In This Recipe
About This Recipe
In this recipe we are grilling lamb neck, a fabulously underrated and inexpensive cut of lamb that is high in protein and low in fat once grilled. Ordinarily a tough, hard-working muscle that requires slow cooking, it lends itself remarkably well to the BBQ.
We are serving it with chargrilled heart-healthy leeks and tender burrata, a high protein Italian cow’s milk cheese made mozzarella and cream.
The recipe is low on ingredients, in fact, it couldn’t be easier to cook, but look after this and treat it with respect and you’ll get more wow from your grill than you ever could with a burger and sausages.
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Ingredients
300g/11oz lamb neck (2 pieces)
2 leeks
100g/4oz burrata cheese
2 stalks of rosemary or oregano
Nutrition Per Serving
Calories
489
Fats
37G
Carbs
9G
Protein
36G
Method
Light your BBQ and allow the charcoal to stop flaming and turn white
Season your lamb neck steaks with salt and place on the grill with a sprig of herb on each
Cook for around 15-20 minutes in total, turning frequently to even out the cooking
Remove the lamb and allow to rest for a further 15 minutes
In the meantime, add your leeks with the outer skin on to the slightly cooler charcoals or embers to the side
The leeks will be done when you prick them with a knife, try to lift them and if they fall off the knife they are done
Thinly slice the lamb onto a plate, split the leeks in half (you only eat the inner, tender part)
