Lamb necks with burnt aubergine yogurt & urfa butter

This cut of lamb isn’t used often enough. It’s much easier to cook than any other lamb part, as you just sear the outside; the flesh can be slightly pink or fully cooked, depending on your preference, and it stays lovely and juicy either way. Burnt aubergine and yogurt is a classic Turkish accompaniment to lamb, and goes so well with the spiced butter. This dish also works well at room temperature.

SERVES 4 as a light main PREP 25 mins plus at least 1 hr marinating and resting COOK 35 mins EASY

1 lemon

2-3 lamb neck fillets (about 500g) 3 tbsp olive oil

½ tsp fennel seeds, lightly crushed 4-5 sage sprigs, leaves picked and roughly chopped, plus extra whole leaves to serve 2 aubergines (each about 300g), pierced a few times with a fork 100g salted butter

300g yogurt

1 garlic clove, crushed

1 tbsp smoky urfa chilli flakes (or use ½ tbsp mild chilli flakes and ½ tbsp smoked paprika)

1 Use a peeler to pare 5-6 strips of zest from the lemon, then juice into a small bowl and set the juice aside. Rub the lamb necks with 1 tbsp of the oil, then sprinkle over 1 tsp sea salt, the fennel and 1/2 tsp freshly cracked black pepper. Rub the sage leaves and pared lemon strips over the lamb as well, then cover and put in the fridge to marinate for at least 1 hr or up to 24 hrs.

2 Heat the grill to high and put the aubergines on a baking tray. Grill for 15-20 mins, turning occasionally, until the flesh is soft and the skin is charred all over. Transfer to a plate and leave to cool a little.

3 Put the marinated lamb necks on the baking tray, leaving any lemon zest or sage stuck to the meat to add extra flavour and aroma. Grill for 10-12 mins, turning often, until golden and caramelised on all four sides. Turn the grill off and move the tray to the next rack down (so it’s not directly beneath the grill) and keep warm for 10 mins.

4 Meanwhile, put the butter in a small pan over a low heat to melt. Halve the burnt aubergines and scoop the flesh out into a bowl, discarding the burnt skin. Stir in the yogurt, remaining olive oil, garlic, lemon juice and some salt. Spoon onto four plates. Remove the butter from the heat and stir in the chilli flakes – it will foam up a little as you mix. Cut the lamb necks into thick slices and divide between the plates on top of the aubergine yogurt, then drizzle with the chilli butter. Top with the whole sage leaves to serve.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 597 kcals • fat 46g • saturates 20g • carbs 11g • sugars 9g • fibre 5g • protein 11g • salt 1.8g