Hugh Fearnley-Whittingstall
Neck Ivan’s neck of lamb recipe from River Cottage Spring.
Serves 4
1. Heat the oil in a heavy-bottomed saucepan or a deep-sided frying pan. Add the lamb and allow it to sizzle and spit for a few minutes, turning until it’s lightly browned all over. Season well with salt and pepper.
2. Add the lemon juice, thyme and water or stock to the pan, then turn down the heat, bringing the mixture to a gentle simmer. Leave to simmer, with the lid on, for 25 minutes or so then add the pearled barley. Stir, cover and cook for a further 40-50 minutes or so, until the meat is tender. Stir in the baby spinach in the last minute.
3. Serve with plenty of good white bread, and perhaps a simple tomato salad.
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