DISCS OF FLAVOUR

Lamb rolls make a tasty spring dish when paired with a salad. To make: Halve 600g of small new potatoes. Place in a steamer basket, season with salt, and steam for 20 mins until tender. Trim 500g of thin asparagus spears and add to the potatoes for the last 5 mins of cooking time. Leave to cool. Preheat the oven to 160°C/140°C fan/ gas mark 3. Coarsely chop 1 handful each of fresh parsley and mint. Peel 2 cloves of garlic and finely chop. Place in a small bowl and mix with 80g of flaked almonds and half of the herbs. Lay 4 boneless lamb leg steaks out on a board and flatten with a meat mallet to an even thickness of ½cm. Season with salt and pepper, and cover with the almond mixture. Roll up and secure with cocktail sticks, and season. In an ovenproof frying pan, heat 1 tbsp of rapeseed oil, and brown the lamb rolls all over. Deglaze the pan with 100ml of white wine and reduce slightly. Pour in 150ml of lamb stock, then transfer to the oven. Cook for approximately 20 mins. To prepare the salad, slice 200g of radishes and rinse 2 handfuls of radish tops. Peel and thinly slice 1 shallot. Mix 4 tbsp of rapeseed oil with 4 tbsp of white wine vinegar, 1 tbsp of wholegrain mustard and 1 tsp of honey. Season with salt. Place the potatoes, asparagus, radishes and tops, and the shallot in a bowl. Pour over the dressing and toss to coat. Peel and finely grate 40g of fresh horseradish. Mix with the remaining herbs. Remove the sticks and turn the rolls in the herb mixture. Slice, and serve with salad and a little sauce drizzled from the pan.