Spring tidings
Just like the sunlight streaming through my windows, the fresh flush of spring greens are streaming into greengrocers and farmers’ markets across the land. Now is the start of the glorious run of asparagus, peas, both shelling and in pods, and broad beans. It always seems such a magical transition from the earthy colours of winter food. Here are the brightest of bright greens adorning our plates, vanquishing the drabness of winter. But spring sunshine can be fleeting. It’s a season in the southern states that can swing wildly from perfect warm, still days, to high winds, to flurries of snow.
It’s due to this unpredictable weather that I have paired these delightful green vegetables with some spring lamb shoulder. Traditionally a braising cut, the meat is prepared in a heavily spiced marinade and then slow-roasted in its own juices. As the meat is young and sweet, it responds very well to a slow, covered roasting. It is hearty enough if the weather turns cold but sweet and giving enough to be served as a warm salad if the weather is warm. The crushed broad beans are like a coarse dip and, paired with the sheep’s milk yoghurt, are delicious if served with some grilled bread. It’s a little like a bright spring variation of a souvlaki.
For those who don’t eat meat, this dish would be delightful with some lovely crunchy falafel, with copious amounts of new-season coriander, parsley and mint in the mix. It is the most glorious season of fresh green shoots that always spells hope and promise for tomorrow.