Neck Of Lamb, Ramsons, Elixir de Spa

Vilhjalmur Sigurdarson - Souvenir
  • 1 l water
  • 80 g coarse sea salt
  • 14 g sugar
  • 2 kg bones of lamb
  • 2 tbsp olive oil
  • sunflower oil
  • 2 carrots, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 6 cloves of garlic, peeled
  • 1 tbsp honey
  • 4 cl white wine vinegar
  • 1 tsp black peppercorns
  • 1 bay leaf
  • a few sprigs of thyme and flat parsley
  • ½ neck of lamb, deboned
  • 2 large onions, finely chopped
  • sunflower oil
  • 200 g ramsons
  • 250 g grapeseed oil
  • coarse salt
  • white balsamic vinegar
  • 1 tbsp honey
  • 3 cl Elixir de Spa
  • extra virgin olive oil
  • 12 small spring onions



3 days ahead: Mix all ingredients for the brine and pickle the neck of lamb for 32 hours.


3 days ahead: Preheat the oven to 200°C. Put the bones of lamb in an oven tray, drizzle with olive oil and roast until brown in 45 to 60 minutes. Turn over halfway. Heat some olive oil in a large stockpot and fry the carrots, celery, and garlic until golden brown, stirring constantly. Add the honey and sauté for 3 minutes. Add vinegar and reduce the liquid by half. Add the roasted bones, cover with water, bring to a boil, and skim off the scum with a ladle. Add peppercorns, bay leaf, thyme, and flat parsley, and simmer for 4 to 6 hours. Remove the pot from the heat and leave to rest for a while. Pass the mixture through a sieve and leave to cool, then cover and refrigerate for 48 hours. Remove the fat from the surface with a spoon.

Neck of lamb

1 day ahead: Preheat the oven to 90°C. Put the pickled neck of lamb in an ovenproof pot, add stock until covered, and cover with aluminium foil. Cook for 5 hours in the oven, and leave the lamb to cool in the stock. Caramelize the onions in sunflower oil until golden brown. Add to the blender, together with the ramsons and grapeseed oil, and whizz into a smooth paste. Season with coarse salt and vinegar, and leave to cool. Mix the honey with Elixir de Spa and 1tbsp vinegar to a basting sauce. Light the barbecue, cut the neck of lamb into portions, and grill until crisp over a medium heat. Lightly chargrill the spring onions, remove from the grill and season with a pinch of salt, oil, and vinegar. Remove the neck of lamb from the heat, baste with the basting sauce and sprinkle with coarse salt. Spoon some ramson paste on a plate and arrange a piece of lamb next to it. Cover with chargrilled spring onions and drizzle with some spring onion vinaigrette.