It seems to be all about lamb this week and next with Easter around the corner. It's the best time of year for lovely Spring lamb, butterflied, if we're lucky, on a big, burning barbecue.
Lamb doesn't come cheap though - in fact it's getting pricier every year. If there's just a few to feed for your Easter lunch, buying a shoulder won't leave you much change for the spuds.
Using the neck of a lamb can be a fantastically cheap alternative. Find it at the Waitrose counter or at your butcher's, and get it cut to the size you need; I'd give at least 250g per person. Marinate it for a morning in oil, herbs, and spices, and flash it in the pan for a perfectly pink, perfectly tasty bit of meat, which won't cost you a shoulder and a leg.
Lamb doesn't come cheap though - in fact it's getting pricier every year. If there's just a few to feed for your Easter lunch, buying a shoulder won't leave you much change for the spuds.
Using the neck of a lamb can be a fantastically cheap alternative. Find it at the Waitrose counter or at your butcher's, and get it cut to the size you need; I'd give at least 250g per person. Marinate it for a morning in oil, herbs, and spices, and flash it in the pan for a perfectly pink, perfectly tasty bit of meat, which won't cost you a shoulder and a leg.
LAMB NECK with SALSA VERDE
serves 2
ingredients
500g lamb neck (will cost about £3), boned, trimmed of sinew and excess fat
2 garlic cloves, crushed
1 red chilli, finely chopped
2 tbsps olive oil
salt and pepper
SALSA VERDE
1 handful parsley leaves
1 handful mint leaves
1 handful basil leaves
2 garlic cloves
1 tsp capers/ 2 cornichons
6 anchovies
1 tsp Dijon mustard
2 tbsps mild olive oil
salt and pepper
ingredients
500g lamb neck (will cost about £3), boned, trimmed of sinew and excess fat
2 garlic cloves, crushed
1 red chilli, finely chopped
2 tbsps olive oil
salt and pepper
SALSA VERDE
1 handful parsley leaves
1 handful mint leaves
1 handful basil leaves
2 garlic cloves
1 tsp capers/ 2 cornichons
6 anchovies
1 tsp Dijon mustard
2 tbsps mild olive oil
salt and pepper
Rub the lamb with the garlic, chilli and olive oil, and season. Cover and set aside at room temperature for a few hours, or overnight in the fridge, removed a couple of hours before cooking.
Throw the salsa verde ingredients into a food processor or pulse with a hand blender until wet and smooth. Add more mustard, salt or olive oil to taste.
Place a clean, dry frying pan over a medium heat. (You can do this on the barbie too). When sizzling hot, add the lamb. Cook, on each side for 2 minutes. Repeat this process once or twice. This should leave you with a perfectly pink, juicy middle and a crispy outer. Set aside to rest for 30 minutes to tenderise the meat, lightly covered with a tea towel.
Cut widthways into 1cm slices and serve hot or cold with the salsa verde, new potatoes, crusty bread and soft buffalo mozzarella for a deliciously thrifty Easter feast.
Throw the salsa verde ingredients into a food processor or pulse with a hand blender until wet and smooth. Add more mustard, salt or olive oil to taste.
Place a clean, dry frying pan over a medium heat. (You can do this on the barbie too). When sizzling hot, add the lamb. Cook, on each side for 2 minutes. Repeat this process once or twice. This should leave you with a perfectly pink, juicy middle and a crispy outer. Set aside to rest for 30 minutes to tenderise the meat, lightly covered with a tea towel.
Cut widthways into 1cm slices and serve hot or cold with the salsa verde, new potatoes, crusty bread and soft buffalo mozzarella for a deliciously thrifty Easter feast.
