"It isn't all about giving you something you never had before, it's also about giving you something you have had a hundred times just better than you've ever had it."
Halfway through Boston Magazine's 2021 Hall of Fame restaurants, what did we eat at Sarma, the well loved tapas restaurant in Somerville. Come see.
Most recipes for lamb neck call for a long slow cook, but I just had a slice and I didn't have three hours. I started by searing it on both sides in butter, oil, and rosemary, about five minutes per side. Then I added in some sliced shallot and cooked that down for a minute or two. I deglazed the pan with red wine and then added a cup of vegetable broth. I simmered it on low turning every fifteen minutes or so for about an hour. I finished it off with chopped fresh rosemary and crumbled feta cheese.