Ivan’s Neck of Lamb with Lemon and Thyme
 
This recipe comes from a Russian friend of mine, Ivan Samarine. Its origins, he tells me, are Greek. One of the joys of eating it is mopping up the juices with bread. The combination of lamb fat, olive oil and lemon juice, infused with thyme, is quite delicious.

Scrag end is the cheapest cut to use: the bones and fat all add to the flavour, and the meat will emerge quite tender at the end of cooking. Ask the butcher to cut the scrag into slices 2.5cm thick. Any really fatty bits can be trimmed away but a certain amount of fat is crucial to the success of the dish.

Serves 5–6

 

 

Ingredients:

4 tablespoons olive oil
1kg scrag end of neck of lamb, on the bone, or chops from the neck end, or a mixture of the two
juice of 11/2 lemons
7–8 sprigs of thyme
a wine glass of water or lamb stock
salt and freshly ground black pepper

 

Heat the oil in a heavy-based saucepan or deep-sided frying pan. Add the lamb and allow it to sizzle and spit for a few minutes, turning until it is lightly browned all over. Add the lemon juice, thyme, water or stock and some salt and pepper to the pan, then turn down the heat, bringing the mixture to a gentle simmer. Leave to simmer, with the lid on, for 45–50 minutes, until the meat is tender.

Serve with plenty of good white bread, and perhaps a simple tomato salad.

 

By Hugh Fearnley-Whittingstall