© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall.
2 pounds lamb's neck, cut into 2-inch chunks
¼ olive oil
7 to 8 sprigs of fresh thyme
juice from 1½ lemons
Heat a heavy pan until very hot. Add generous splashes of olive oil and brown the chunks of lamb's neck on all sides. You may need to do this in batches to avoid crowding the meat. When you have finished browning all the lamb, place the pieces in a pot and pour stock or water to cover the meat ¾ of the way. Add the lemon juice and thyme. Simmer for approximately 40 to 50 minutes, until the lamb is very tender. Serve in soup bowls with the broth, accompanied by a good crusty loaf.