There is nothing more perfect than Lamb at Easter and this recipe from our friends – The Gatherers, is a perfect dish for a family get-together or with friends.

Ingredients 

1kg Boneless leg of lamb
2 Cloves garlic
Handful sage & thyme
8 Calcots – (can substitute medium leeks or large spring onions)
100g Dried Carlin peas (available from https://hodmedods.co.uk) – soaked
overnight in cold water. Chick peas would make a good substitute
1 carrot
2 sticks celery
2 shallots
A bay leaf
Handful each of parsley & mint
4 cornichons
Olive oil
tsp Dijon mustard
1/2 an Unwaxed lemon

Method

1. Marinate the lamb with a splash of olive oil, the crushed garlic and chopped
sage and thyme.
2. Gently cook the chopped carrot, celery and one shallot in a little oil. Add the
soaked peas cover with water and simmer gently until cooked (about 40mins)
the texture will remain a little nutty. Season towards the end of the cooking
process to avoid toughening the pulses.
3. Make the salsa verde – finely chop the remaining shallot, the cornichons and
the parsley and mint – combine in a bowl with the mustard, the grated zest
and juice of the lemon and add enough olive oil to make a thick puree. Check
seasoning – perhaps adding a pinch of sugar to balance the flavours.
4. Barbecue the lamb, turning regularly for about 30 minutes. When it feels
“done” – fairly firm – moved to one side of the heat and grill the calcots over
the coals for about 10-15 minutes while the lamb rests.
5. To serve, slice the lamb, dress with the salsa verde and serve on a large plate
with the calcots (outer skins removed) and Carlin peas dressed with a little
olive oil.