FREE-RANGE LAMB WITH PEA PESTO AND HANDMADE LEMONY GNOCCHI

“Use a potato ricer to make the gnocchi, it’s the only way to get them incredibly soft and light. Mashing can make them sticky.”

Serves 6

A LITTLE EFFORT Preparation: 2 hours Cooking: 1 hour 40 minutes

For the gnocchi: potatoes 800 g coarse salt 200 g ricotta 120 g free-range egg yolks 3 lemons 2, zested sea salt and freshly ground black pepper, to taste flour 140 g

For the green peppercorn-andanchovy rub: anchovy fillets 4 mint 10 g, chopped green peppercorns in brine 1–2 T lemons 2, zested garlic 5 cloves olive oil ½ cup sea salt and freshly ground black pepper, to taste

For the pea pesto, blend: frozen peas 2 cups (use frozen) lemon 1, juiced garlic 1 clove

Woolworths grated hard cheese

1 x 60 g tub sea salt and freshly ground black pepper, to taste spring onions 2, chopped green chillies 1–2, chopped olive oil 1⁄3 cup

Woolworths free-range leg of lamb 2.3 kg butter 100 g peas, blanched, for serving baby spinach, for serving

1 To make the gnocchi, preheat the oven to 200°C. Pierce the potatoes all over using a fork. Place the salt on a tray in an even layer. Place the potatoes on the salt and bake for 1 hour, or until soft and fluffy inside.

2 Scoop the flesh out of the potato skins while still hot, taking care not to burn yourself. Reserve the skins. 3 Pass the potato flesh through a ricer, then add the ricotta, egg yolks, lemon zest and seasoning. Mix to combine. Gradually add the flour until the mixture forms a smooth dough. 4 Roll out into 5 cm-thick cylinders on a floured surface, then cut into bite-sized pieces.

5 Cook the gnocchi in batches in boiling salted water for 5 minutes, or until they float to the surface. Remove using a slotted spoon. Just before serving, fry the gnocchi in olive oil in batches until golden and crispy. 6 Reduce the oven’s temperature to 180°C. To make the peppercorn-andanchovy rub, pound all the ingredients except the peppercorns using a large mortar and pestle (or use a blender) until combined. Stir in the peppercorns.

7 Make incisions into the lamb using a small, sharp knife and rub the paste into the meat. Place in a roasting pan with the butter and roast for 1 hour and 10 minutes. Baste the lamb with the pan juices every 10 minutes. Serve with the fried gnocchi tossed with the blanched peas, baby spinach and the pea pesto.

WINE: Thelema Reisling 2017