As the world bursts into green, our kitchens should too! This Spring Lamb Neck with Greens recipe is a true celebration of the season. We’re taking the often-overlooked lamb neck—a cut prized for its incredible flavor and tenderness—and pairing it with a vibrant medley of collards, spinach, and Swiss chard. The pressure cooker works its magic, transforming the lamb into melt-in-your-mouth morsels in a fraction of the time. Finished with a salty kiss of feta and fresh mint, this dish is both rustic and elegant, delivering a wholesome, low-carb meal that feels like a warm spring day on a plate.
Ingredients
• 1 lb / 450g lamb neck, chopped into smaller pieces
• 2 lbs / 900g collard greens, chopped
• 2 cups / 60g spinach, torn
• 2 cups / 150g Swiss chard, chopped
• 1 large leek, finely chopped
• ¼ cup / 15g fresh mint, chopped
• 2 garlic cloves, crushed
• 1 cup / 100g cauliflower, chopped into small florets
• 1 cup / 150g Feta cheese, crumbled
• ¼ cup / 60 ml olive oil
• 2 tsp / 10g salt
• Water, for covering
• 1 bay leaf (optional)
Instructions
1. Prep the Lamb: Rinse the lamb neck pieces and pat them completely dry with a paper towel. Season generously with salt on all sides.
2. Pressure Cook the Lamb: Place the seasoned lamb in your pressure cooker pot. Add the optional bay leaf and pour in just enough water to cover the meat. Secure the lid, set the valve to the ‘Sealing’ position, and cook on high pressure for 25 minutes.
3. Release and Reserve: Once the time is up, perform a quick pressure release. Carefully open the lid and remove the tender lamb. Be sure to reserve the flavourful cooking liquid—this is liquid gold!
4. Sauté the Veggies: Set the pressure cooker to the ‘Sauté’ function. Add the olive oil. Once shimmering, add the chopped leek, crushed garlic, cauliflower florets, and all your beautiful greens (collards, spinach, Swiss chard). Sauté for a minute until they begin to wilt.
5. Combine and Cook: Pour in 1 cup of the reserved lamb cooking liquid. Nestle the cooked lamb pieces back into the pot on top of the greens.
6. Final Pressure Cook: Secure the lid again, set the valve to ‘Sealing,’ and cook on high pressure for just 2 minutes. This is just enough time to meld the flavors and perfectly cook the greens without turning them to mush.
7. Finish and Serve: Perform another quick pressure release. Open the lid and give everything a gentle stir. To serve, ladle the lamb and greens into bowls and generously sprinkle with the crumbled feta cheese and fresh mint.
Nutritional Information
• (per serving)
• Calories: 341
• Total Fats: 20.5g
• Net Carbs: 7.4g
• Protein: 29.4g
• Fiber: 6.4g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the lamb neck pieces in olive oil before pressure cooking. This creates a delicious fond at the bottom of the pot.
• Feel free to swap the greens based on what’s fresh and available. Kale, mustard greens, or beet greens would all be delicious substitutes.
• Brighten the entire dish with a squeeze of fresh lemon juice just before serving. The acidity cuts through the richness of the lamb and makes the flavors pop.
FAQ
Q: Can I make this recipe without a pressure cooker
A: Yes, you can adapt this recipe for a slow cooker or a Dutch oven. For a slow cooker, brown the lamb first, then cook on low for 6-8 hours until tender. For a Dutch oven, simmer the lamb in water on the stovetop for 2-3 hours before adding the greens for the final few minutes of cooking.
Q: What other cuts of lamb can I use for this recipe
A: If you can’t find lamb neck, lamb shoulder or lamb shank are excellent substitutes. These cuts also benefit from the pressure cooker, becoming incredibly tender and flavorful. You may need to adjust the initial cooking time slightly depending on the size of the pieces.
Q: Is this lamb neck recipe keto-friendly
A: Absolutely. With only 7.4g of net carbs per serving, this Spring Lamb Neck with Greens recipe is a perfect fit for a ketogenic or low-carb diet. It’s packed with protein, healthy fats, and fiber from the greens.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb and greens in a saucepan over medium-low heat until heated through. Avoid the microwave to prevent the lamb from becoming tough.
