Lamb with mustard & mint
Lamb / Winter / Ferran Adrià / Serves: 6

3 whole lamb necks, cut if half
1 small bunch fresh mint
80ml olive oil
3 tbsp wholegrain mustard
3 tbsp soy sauce
3 tbsp Worcestershire sauce
1.5L water


Ask your butcher to prepare the lamb necks. The excess fat should be removed, then the necks cut in half lengthways to create two large, meaty chops.


The Family Meal, p.94.
Phaidon, 2011

Preheat the oven to 180°C.
Season the lamb with salt and pepper.
Place a large frying pan over a high heat and add the olive oil.
Brown the lamb well on each side.
Transfer to a roasting tin.

Spread the mustard over the lamb.
Add the soy sauce, Worcestershire sauce and water.
Cover the lamb with half the mint and cover with foil.

Roast for 3 hours, turning the lamb occasionally, until golden and very tender.
Finely chop the remaining mint leaves.
Sprinkle the chopped mint over the lamb.
Pour the sauce from the pan over the lamb and serve.