Braised Lamb Neck - Estrella Galicia UK

Ingredients

• 2-3 lamb neck fillets, trimmed
• 3g table salt
• 5g sweet smoked paprika
• 5g ground cumin
• 5g ground coriander
• 15ml olive oil
• 5g cumin seeds
• 1 large white Spanish onion, roughly diced
• 3 medium carrots, scrubbed and roughly diced
• 2 sticks of celery, roughly diced
• 1/2 bulb of garlic, smashed
• 4 sprigs of thyme, whole
• 2 sprigs of rosemary, whole
• 2 bay leaves
• 1 tablespoon tomato purée
• 1 1/2 bottles Estrella Galicia Reserva 1906
• 1 litre roast chicken stock
• 6 medium to large potatoes, desirée/King Edward/Maris piper, peeled and sliced on a mandolin or as thin as you can if you don’t have a mandolin
• 3 large onions, peeled and sliced thinly
• 3 red and 3 yellow peppers, de- seeded and sliced thinly
• 3 cloves of garlic, fine diced
• 1 bay leaf
• 2 sprigs thyme, stripped
• 10g table salt
• liberal amounts of olive oil
• 100g broad beans (if our of season use frozen)
• 1 shallot, peeled and finely diced
• 1 bunch of local asparagus, trimmed with any woody ends removed
• 1 clove garlic, thinly sliced
• 1 handful of picked mint leaves
• Olive oil
• 5-10ml sherry vinegar
• salt
• pepper