The earthy flavour of our slow-grown hogget works so well with the smokey char of cooking over fire. Combine this with the freshness of curd, preserved lemon and new season asparagus. A perfect Spring meal.
Butterflying the lamb makes it so easy to cook and encourages more of the meat to take up that wonderful charred flavour, that you only get when cooking over fire.
- 2.5kg Butterflied Leg of Lamb
- 2 Bunches of asparagus
- 1 Bunch of radish
- 1 Preserved lemon
- 200g Fresh ewes or goats curd
- A small handful mint
- A small bunch of brassica shoots
- Over a bed of hot embers gently caramelise the lamb for around 10 minutes on each side, then move to one side of the grill to gently cook through.
- If you're using a meat thermometer you're looking for 44 degrees in the center. This should take around 30 minutes to achieve.
- Once cooked remove from the grill, wrap in tin foil and leave to rest for 10 minutes.
- Finely chop the preserved lemon and the mint, combine with the curd and season well.
- Lightly oil the asparagus and season well. Grill the asparagus for a maximum of 3 minutes, you still want a little crunch left in them.
- Slice the lamb leg and serve with the seasoned curd, asparagus, thin slices of radish and the brassica shoots.