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IN SEASON


WARM LAMB SALAD WITH PEA, MINT & FETA CHEESE DRESSING Frozen within minutes of being picked, peas are one of the best vegetables to come out of the freezer. But whilst they're in season, why not try making this recipe with fresh peas instead.


serves 6


1 x 2.5kg leg of lamb, butterflied 2 little gem lettuces, broken into leaves, washed and dried Quarter of a cucumber, halved and thinly sliced Salt and freshly ground black pepper


FOR THE MARINADE 6 tbsp olive oil 2 rosemary sprigs, finely chopped 2 large thyme sprigs, roughly chopped 3 garlic cloves, crushed Finely grated zest and juice of 1 small lemon


FOR THE PEA, MINT AND FETA CHEESE DRESSING


3 small shallots, very thinly sliced 2 tbsp red wine vinegar Quarter tsp caster sugar 250g frozen peas 8 tbsp extra-virgin olive oil 20g bunch of fresh mint, chopped, plus extra for garnish 200g feta cheese, crumbled


FOR THE GARLIC AND MINT YOGURT 250g natural yogurt 1 garlic clove, crushed 2 tbsp extra-virgin olive oil 2 tbsp finely chopped fresh mint


1 Mix the marinade ingredients together in a large shallow dish with 1 tsp each of salt and freshly ground black pepper. Add the lamb and turn it over in the mixture a few times until it is well covered. Cover and leave to marinate for at least 4–6 hours, ideally overnight.


2 To make the dressing, put the sliced shallots into a mixing bowl and stir in the vinegar and sugar. Set aside for at least 30 mins so that the shallots can soften. Cover the peas with warm water and leave them to thaw, then drain well and set to one side. Preheat the oven to 200C/gas 6.


3 Pop a ridged cast iron griddle over a high heat until smoking hot, then lower the heat to medium-low. Lift the lamb out of the marinade, shaking off the excess, then place it on the griddle and cook for 5-7 mins on


each side until well coloured. Transfer to a roasting tin, spoon over any remaining marinade and roast for 20-25 mins. Transfer the meat to a carving board, cover with foil and leave to rest for 5-10 mins.


4 Meanwhile, tear the lettuce leaves into smaller pieces and scatter them over the base of a large serving platter along with the sliced cucumber. Mix the yogurt ingredients together and season to taste.


5 Add the oil to the shallots and swirl


together. Stir in the peas and mint and season to taste.


6 Carve the lamb across into thin slices and pop it on top of the lettuce. Spoon over the pea and mint dressing, scatter over the feta and sprinkle with a few more small mint leaves. Eat straight away with the garlic and mint yogurt.


The Great British Farmhouse Cookbook by Sarah Mayor, published by Quadrille Publishing


FOODLOVERMAGAZINE.COM | 43


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