Lamb with garlic

Name: Lamb with garlic
Total time: 1 h
Yield: 6 people
Ingredients: 75 g wild garlic; 1 boneless leg of lamb; 15 g butter; 1½ tbsp lemon zest unwaxed; 1½ sea salt; freshly ground pepper to taste; 100 ml freshly squeezed lemon juice; 5 tbsp sugar; 1 pinch salt; 3 cucumbers; 100 g white cheese blocks; roughly chopped pink peppercorns; 1½ kilo cooked new potatoes

This slow-cooked leg of lamb is infused with the flavours of spring, making it an ideal choice for Easter lunch. After braising the lamb with spring onions, the remaining steps are straightforward, leaving ample time to prepare the deliciously crunchy cucumber salad. The result is a tender and juicy lamb that pairs perfectly with the salad and potatoes, creating a fantastic meal that is perfect for any occasion, not just Easter.

Ingredients

Leg of lamb

Wild garlic	75 g
Boneless leg of lamb	1
Butter	15 g
Lemon zest unwaxed	1½ tbsp
Sea salt	1½
Freshly ground pepper to taste

Cucumber salad

Freshly squeezed lemon juice	100 ml
Sugar	5 tbsp
Salt	1 pinch
Cucumbers	3
White cheese blocks	100 g
Roughly chopped pink peppercorns

Serve with

Cooked new potatoes	1½ kilo

Instructions

Step 1

Finely chop one third of the spring onions, then roughly chop the rest. Score the leg of lamb.

Step 2

Brown the butter in a pan then sear the lamb in the pan for around three minutes, until golden.

Step 3

Put the lamb, skin side down, on a meat board. Spread the roughly chopped onions, lemon zest, salt, and pepper over the meat.

Step 4

Fold the meat together and tie to keep in place. Put the meat in a roasting bag, seal then pierce.

Step 5

Roast in the middle of the oven in a roasting pan for around three hours at 150°C.

Step 6

To make the cucumber salad, combine the lemon juice, sugar, and salt in a small pan. Boil on a high heat for around three minutes, allow to cool slightly then transfer to a bowl.

Step 7

Cut long, thin cucumber strips using a potato peeler. Discard the inner seeds.

Step 8

Toss the strips in the lemon-sugar broth along with peppercorns. Leave to marinate for at least 30 minutes.

Step 9

Divide the cheese into smaller pieces and spread over the salad just before serving.

Step 10

Pour the stock from the roasting dish into a pot through a sieve. Skim off the fat, then add the finely chopped spring onions, bring to the boil to make a gravy and add salt and pepper to taste.