A lean loin joint; ideally cooked slightly blush in the centre. If you happen to have a meat thermometer, you’d want it to be about 52-54˚C in the middle. You can keep the beans seasonal, so if the wild garlic season has past use a handful of nettles, spinach, sorrel, or any mix of fresh green herbs instead.



  • Remove the meat from the fridge 30 minutes before cooking. 

    Pop the potatoes into a pan of salted water and bring gently to the boil. Cook for about 10 mins or until just tender. While they cook preheat your oven to 200˚C fan/Gas 6. 

    Drain the potatoes and throw them in a roasting tray with a dash of oil and a pinch of salt to roast and take on some colour; about 25 mins or so.

    Meanwhile, season the lamb generously on all sides with salt and pepper. Heat 1 tablespoons of oil in a frying pan, add the loin and brown it nicely on all sides, including the ends. Transfer it to the roasting tray in the oven for about 12 minutes, for medium. Remove from the oven (leaving the potatoes to finish cooking) and leave somewhere to rest for at least 10 minutes.

    While the lamb cooks, place the beans in a small pan with the stock, bay and a pinch of salt. Sit on a gentle heat for 10 mins, until the beans are warmed through and most of the stock seems to have cooked into them. 

    Remove the bay and tip the beans into a food processor along with the wild garlic, mustard, 1 tablespoon olive oil and a squeeze of lemon juice. Blitz until smooth and bright green. Taste and tweak with more salt and lemon to your liking.

    Once the lamb comes out to rest, throw the asparagus into the roasting tray along side the potatoes to roast until tender for the final 5-6 minutes.

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