If you are lucky enough to have a Spanish or even Italian butcher, the request to chop up a whole forequarter of lamb will come as no surprise. They know that forequarter is the tastiest part of the animal and that given a good chance to slow cook in an oven it will release its rich, succulent cooking juices. If you get a dumbfounded look from your butcher ask for 1.5 kg (3 lb 5 oz) of forequarter pieces such as chop, shoulder and shank and ask them to use their band saw to cut it into chunky morsel-sized pieces. If the butcher has lamb neck you can ask for one of these to be cut up. This is such a rustic dish that it really doesn’t matter.
Trim the lamb of any excess fat. Season with the thyme leaves,
To make the chilindrón sauce, heat
Put the lamb pieces in a roasting tin. Pour in enough sauce to cover to just the top of the meat. (Any leftover sauce can be frozen and used to cook chicken or lamb.)
To serve, place the meat on a warm serving plate, spoon over some of the sauce and sprinkle with the chopped parsley.
© 2007 All rights reserved. Published by Murdoch Books.