Gower salt marsh lamb with spring greens

Landscape (UK) - - In The Kitchen -

Serves 4 For the lamb: 2 lamb loins laven­der syrup gar­lic oil sea salt and pep­per 4 sprigs of thyme For the dauphi­noise pota­toes: 8 De­siree pota­toes 1 litre cream 3 gar­lic cloves, crushed whole nut­meg For the spring veg­eta­bles: 100g broad beans, pod­ded 100g fresh peas, pod­ded 1 bunch as­para­gus, peeled pea shoots, to gar­nish

To make the potato dauphi­noise: Pre­heat the oven to 200°C/gas mark 6. Bring the cream to the boil with the gar­lic and a pinch of salt. Boil for 3 mins. Peel and slice the pota­toes. Ar­range in a bak­ing dish one layer at a time, fol­lowed by the cream and a grat­ing of the nut­meg. Bake for 45 mins. To cook the lamb: Sea­son the lamb with salt and pep­per. Driz­zle the laven­der syrup and gar­lic oil over the lamb. Heat a lit­tle oil in a pan then add the lamb and the thyme sprigs. Fry un­til the meat is golden brown. Re­move from the pan and place in the oven with the pota­toes for 6 mins for medium-rare. Rest for 15 mins be­fore serv­ing. While the meat is rest­ing, blanch the broad beans and peas for 30 secs and re­fresh in ice wa­ter. Blanch the as­para­gus for 3 mins and re­fresh in ice wa­ter. To make an op­tional pars­ley and white wine vine­gar dress­ing, blitz a hand­ful of flat pars­ley, 1 tsp Di­jon mus­tard, 3 tbsp white wine vine­gar, 100ml olive oil and a pinch of sea salt. Slice the lamb and ar­range on the plates. Driz­zle with lamb juices from the pan, then add the potato dauphi­noise and spring greens. Driz­zle over the dress­ing if used, dress with pea shoots and serve.

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