EN DE FR ES PT IT
Lamb Neck Gulasch with Tomato-Olive Sofrito, Rosemary and Creamy Samp Risotto with Pecorino
Recipe

Lamb Neck Gulasch with Tomato-Olive Sofrito, Rosemary and Creamy Samp Risotto with Pecorino

Dinner • South Africa

A refined South African-inspired dinner: tender lamb neck simmered gulasch-style with sweet paprika, rosemary and a tomato-olive sofrito, paired with a creamy samp “risotto” finished with pecorino for an elegant plated bowl.

Why smarter

Lamb neck delivers deep flavour and collagen for a naturally silky sauce without needing heavy thickeners, while samp provides slow-release carbs and a restaurant-style creamy base when cooked like risotto.

Chef tip

Bloom the paprika briefly in oil (not too hot) before adding liquid—this unlocks sweetness and colour without turning it bitter.

Soft line

Best enjoyed in warmed shallow bowls with a final drizzle of olive oil and a few olive slices for a composed finish.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1.2 kg lamb neck, cut into chunky pieces 1.200 kg lamb neck Bone-in pieces are ideal for flavour; trim excess surface fat
2 2 tsp fine salt, plus more to taste 2.000 tsp fine salt
3 1 tsp freshly ground black pepper 1.000 tsp black pepper
4 2 tbsp olive oil 2.000 tbsp olive oil Divided
5 1 large onion, finely diced 1.000 large onion
6 1 red pepper, diced 1.000 red pepper
7 4 cloves garlic, finely grated 4.000 cloves garlic
8 2 tbsp sweet paprika 2.000 tbsp sweet paprika Mandatory; use fresh paprika for best aroma
9 1 tsp smoked paprika 1.000 tsp smoked paprika Builds depth alongside sweet paprika
10 2 tbsp tomato paste 2.000 tbsp tomato paste
11 400 g chopped tomatoes (canned) or 4 ripe tomatoes, grated 400.000 g chopped tomatoes
12 120 g pitted Kalamata olives, sliced 120.000 g Kalamata olives Reserve a few slices for garnish
13 250 ml dry red wine 250.000 ml red wine Optional but recommended for refinement
14 750 ml lamb or beef stock (low sodium) 750.000 ml stock Plus extra water if needed
15 2 rosemary sprigs 2.000 sprigs rosemary
16 2 bay leaves 2.000 bay leaves
17 1 tbsp red wine vinegar or sherry vinegar 1.000 tbsp red wine vinegar For balance at the end
18 250 g dried samp, rinsed 250.000 g samp Soak 8–12 hours if time allows for faster cooking
19 1.2 L water, plus more as needed 1.200 L water For cooking samp
20 40 g butter 40.000 g butter
21 80 ml cream 80.000 ml cream Or full-cream milk for a lighter finish
22 70 g pecorino, finely grated 70.000 g pecorino Plus extra to serve
23 1 lemon, finely zested 1.000 lemon zest Optional but elevates the finish
24 2 tbsp chopped flat-leaf parsley 2.000 tbsp parsley For garnish

Method

  1. If using dried samp, rinse well. For best texture and quicker cooking, soak in plenty of water for 8–12 hours, then drain (optional but recommended).
  2. Season lamb neck all over with the salt and black pepper. Heat 1 tbsp olive oil in a heavy casserole over medium-high heat and brown the lamb in batches until well coloured. Remove to a plate.
  3. Lower heat to medium. Add the remaining 1 tbsp olive oil, then sauté onion and red pepper with a pinch of salt for 6–8 minutes until softened and lightly golden.
  4. Stir in garlic for 30 seconds. Add sweet paprika and smoked paprika and cook for 20–30 seconds, stirring constantly to bloom the spices without scorching.
  5. Add tomato paste and cook for 1 minute. Deglaze with red wine, scraping up any browned bits, and simmer for 2–3 minutes to reduce slightly.
  6. Stir in chopped tomatoes and sliced olives to form a tomato-olive sofrito base. Return the lamb (and any juices) to the pot. Add stock, rosemary and bay leaves. Bring to a gentle simmer.
  7. Cover with a lid slightly ajar and braise at a low simmer (or in a 160°C oven) for 2 to 2½ hours, turning the lamb once or twice, until very tender. Add a splash of water if it reduces too far.
  8. Meanwhile, cook the samp: place rinsed (and soaked, if applicable) samp in a pot with 1.2 L water and a pinch of salt. Bring to a simmer, then cook gently, stirring occasionally, until the grains are tender and creamy—about 60–90 minutes unsoaked or 45–60 minutes soaked. Add more hot water as needed to keep it loose.
  9. Finish the samp ‘risotto’: stir in butter, cream and grated pecorino. Keep stirring for 1–2 minutes until glossy and spoonable. Taste and adjust seasoning; add a little lemon zest if using.
  10. Finish the gulasch: remove rosemary and bay leaves. Skim excess fat if desired. Stir in vinegar to brighten and balance. Taste and adjust salt and pepper; simmer uncovered for a few minutes if you want a slightly thicker sauce.
  11. To plate elegantly: spoon creamy samp into warmed shallow bowls, top with lamb and generous paprika-tomato-olive sauce. Garnish with parsley, a few reserved olive slices, and extra pecorino.