Fired up by a cannon
Cannon of lamb, roasted Mediterranean vegetables, walnut and wild garlic pesto might sound a challenge, but it really isn’t, says Richard Hughes
Ifeel as though I’ve given you a bit of an easy time over recent months, with a series of step by steps that are simple, have few ingredients and can be put together in a matter of minutes. Well, truth be told, here’s another.
However it looks far more complicated than it really is, so you can claim the credit due and it’s a dish that is worthy of any restaurant menu. All you need is a really beautiful piece of lamb and some guests who will appreciate your efforts.
This beautiful ‘cannon’, the eye of meat from the loin or best end, is one of the prime cuts and this one comes from a prime butcher, DJ Barnard at Shropham. We’ve been using David, Rosie, John and Joan, the Barnard family, since my days at Number Twenty Four restaurant in Wymondham back in the mid 90s. Not only are they great butchers, but they are also the farmers, selling only what they rear themselves. Over the years they have been incredibly helpful to us in nurturing the next generation of young cooks, from taking time out of their busy schedule to show students what actually goes on at the farm, to taking our trainees for a day in their butcher’s shop. They have been known to bring in whole animals to butcher up and to demonstrate their talents to our customers, famously bringing in their sausage machine so they can all ‘have a go’. The sausage meat is probably still on the ceiling!
This is such a beautiful summery dish, with roasted Mediterranean style vegetables, a few olives and a vibrant walnut pesto all adding to that holiday feeling. So, give yourself a break from the early evening gardening, pour a glass of lightly chilled wine and tuck into this feast as you ponder what else you have to do tomorrow.