A Crusty Loaf of Bread
Alex's Lamb Neck Stew
2 pounds of lamb neck (or shoulder) cut into 2'' chunks
¼ cup olive oil
7 sprigs of fresh thyme
Juice from 1 ½ lemons
1. In a hot cast-iron skillet, add generous splashes of olive oil and brown the lamb on all sides.
2. Put the browned lamb into a pot and add water or stock almost covering the lamb, add the lemon juice and thyme.
3. Simmer until the lamb is very tender, about 45 minutes.
4. Serve the lamb and the broth in soup bowls accompanied with a good, crusty loaf of bread.
Adapted by Alex from the River Cottage Cookbook by Hugh Fearnley-Whittingstall.