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

EDP Norfolk - - Eating Out - 01603 626204 richard­hugh­escook­

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.

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