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.
Looks delicious. I was thinking about doing lamb neck lastnight (due to relative cheapness in supermarket), but don't think I've ever cooked it before, and wasn't in the mood to start experimenting so stuck with boring ol' steaks!
ReplyDelete...but this looks like super recipe. Will definitely be giving it a go. Thanks xx