How to make
Clean the mushrooms and cut them lengthwise into thin slices along with the stems. Finely chop the garlic cloves.
Heat 3 tbsp. of olive oil and butter and fry the mushrooms and garlic in them. Once they release their aroma, add some salt, rosemary and a pinch of black pepper.
Cook for 5 minutes on moderate heat and pour the cream. You can lower the heat, so that it doesn't burn. Stir for another 3-4 minutes and remove it from the heat.
Sear the lamb neck steaks over moderate to high heat in a pan with 2 tbsp. of olive oil for about 4-5 minutes on each side. Depending on the thickness of the slices, it may take more or less time. The degree of doneness is to your liking, but it is important not to overdo it, so that the lamb does not dry out.
Distribute the prepared lamb neck slices in portion plates, sprinkle them with coarse flaky salt and place the mushrooms with cream on them.
Consume them warm with a glass of good red wine.
Enjoy your meal!
