Following my lamb antics on Tuesday night I had a quick look at the joint (is it still a joint when you've taken the bone out?) on Wednesday morning before yoga, turned it over, and put it back in the marinade.
We had it with spring greens - which I've never had before but loved, and white haricot beans.
Firstly the lamb ... dead easy.
Take it out the fridge and leave it to rest while you heat up the oven to 210 degrees C. It could do with at least half an hour if you have the time
Once the lamb is back up to room temperature, pour the excess marinade off and then stick the meat in the oven. I had it spread out flat, with what would have been the skin side up. You can conserve the marinade and cook potatoes in it if you like
After 40 minutes, remove the lamb from the oven. Check to see how cooked it is, and before you pop it back in splash a couple of tablespoons of balsamic vinegar over the top
After another 15 minutes or so, remove from the oven and leave to rest for at least 15 minutes
4 x 440ml cans of white haricots beans
8 springs of rosemary
3 handfuls fresh mint
300ml white wine
4 tbsp extra virgin olive oil (and a glug to finish)
splash balsamic vinegar
salt and pepper
Chop the herbs finely, and add to a saucepan with the drained beans and the olive oil
Add the wine, and bring up to a simmer on the hob
Cover, and cook for around ten minutes
Season to taste, and stir in a glug of olive oil and a splash of balsamic vinegar
spring greens with mushrooms
three medium heads of spring greens, washed, stalked and roughly shredded
two big handfuls mushrooms sliced
large onion chopped
250ml chicken stock
dash of vegetable oil
salt and pepper
In a large pan, fry the onion and mushrooms in the oil for 5 minutes until soft
Add the spring greens, coat with the oil, then add the stock
Cover, and allow to steam for about 5 minutes
So, a lovely fresh spring supper for what ended up as seven of us.
Dessert was an amazing chocolate cake brought by wonderful Coz, who may even be making an appearance as a guest chef on May 20th. Watch this space.