BARBECUED LAMB WITH FENNEL FLOWERS AND A HERBY CARROT PILAF

SERVES 6 FOR THE LAMB

1.5kg boned and butterflied leg of lamb

1 lemon, finely grated zest and juice

2 garlic cloves, crushed

A thumb-sized knob of ginger, peeled and finely grated 4 large, fresh fennel flower heads, roughly chopped or 1 tsp dried fennel flowers or pollen, crushed or 1 tsp fennel seeds, crushed, plus extra fresh fennel flowers, to serve 6 tbsp extra virgin olive oil

FOR THE PILAF AND SAUCE

2 banana shallots or 4 standard shallots, halved and finely sliced

2 tbsp olive oil

1 tsp cumin seeds

1 tsp coriander seeds, lightly crushed

300g brown basmati and wild rice mix

2 large carrots, scrubbed and coarsely grated

1 large cinnamon stick, broken

850ml vegetable or chicken stock

100g flaked almonds, toasted until golden

½ lemon, finely grated zest and juice

4 medjool dates, stoned and chopped

A large handful mint leaves, finely chopped

A large handful fennel fronds or dill, finely chopped 100g feta, crumbled (optional)

2 tsp honey

Put the lamb in a non-metallic dish. Mix the lemon zest and juice, garlic, ginger, fennel flowers and olive oil together in a separate bowl. Season with plenty of black pepper and a little salt. Keep half of this mixture in the bowl (cover and chill) and spread the remainder over both sides of the lamb and leave to marinate at room temperature for 30 minutes (or cover and chill for up to 24 hours. Leave at room temperature for 30 minutes before cooking).

Preheat the oven to 220°C/gas 7. Make sure one oven shelf is in the top third of the oven and put a large roasting tin on the shelf below to catch the lamb juices. Scatter the lamb with sea salt and lay it, skin-side up, directly on the bars of the top oven shelf. Roast for 25-30 minutes, depending on thickness, until sizzling and blackened in places.

Alternatively, cook on a rack over white-hot barbecue coals for 30 minutes, turning every 5 minutes or so.

Remove the lamb from the oven and tent loosely with foil for 20 minutes (this should yield mediumrare lamb. For medium-well done lamb, rest for 30 minutes before slicing).

Meanwhile, make the pilaf. Put the olive oil and shallots in a medium-sized saucepan and set it over a low-medium heat. Cook gently for 5 minutes, then stir in the cumin and coriander and cook for 5 minutes more, until the shallots are beginning to turn golden. Stir in the rice, carrots and cinnamon stick and stir to coat in the oil. Add the stock, bring to the boil then reduce the heat to a gentle simmer, cover and cook for 20 minutes, until the liquid has evaporated. Remove from the heat and stir in the almonds, zest, dates, half the fennel fronds and half the mint. Season with lemon juice, salt and pepper.

Fold the remaining chopped mint, fennel fronds and the honey into the reserved bowl of marinade mixture to make a rustic herb sauce. Slice the rested lamb on a board, garnish with extra fennel flowers and take it to the table with the pilaf, the crumbled feta (if using) and the fennel and mint sauce. →