Perennial marjoram is an incredibly popular herb in middle eastern cooking. With its sweet pine and citrus flavours it makes a perfect bedfellow to our slowly reared grass fed lamb - another middle eastern favourite.
Marjoram was known to the Greeks and Romans as a symbol for happiness, so when skies are a little grey and the weather is playing havoc, this small joy can be brought from the garden into your kitchen.
If you cannot find marjoram other herbs can be used in its place, oregano is the nearest alternative, but really any woody or aromatic herb can be used.
This simple recipe makes use of our grass fed lamb, when arguably it's at its best in the year, after months of summer pasture grazing and having hung for at least three weeks. All that's needed is one simple ingredient, time.