Slow roast Cornish lamb with chick peas and wild garlic by Andy Appleton
For Easter Sunday, why not try this wonderful spring roast of Cornish lamb, created by our head chef, Andy Appleton:
Slow roast Cornish lamb with chick peas and wild garlic
1 lamb shoulder (boned and rolled)
1 medium onion (chopped)
2 medium carrots (chopped)
200ml good beef stock
200ml red wine
6 anchovy fillets
A sprig of rosemary
400g cooked chick peas
2 red peppers (roasted and sliced)
200g wild garlic leaves (washed and pureed)
2 medium leeks (sliced)
1 red chilli (finely chopped)
1 unwaxed lemon (zest and juice)
Wild Garlic Aioli:
3 free range egg yolks
Teaspoon of Dijon mustard
Small splash of vinegar
100g wild garlic puree
Pre heat the oven to 160c, heat a pan and seal the lamb all over, then remove the lamb and in the same pan, place the onions and carrots and fry for a couple of minutes. Add the lamb, anchovy, rosemary, beef stock and red wine and cover with a lid and cook in the oven for two to three hours, depending on the size (you should be able to put a knife through it really easy). When cooked remove from the pot with the carrots and onions and reduce the sauce by half.
Next, in another pan, gently fry the leeks and chilli until soft, add the cooked chick peas and mix well, then stir in the wild garlic puree, sliced red peppers, lemon zest and juice, season to taste.
To make the aioli, put three egg yolks into a clean bowl and add the mustard and the vinegar, then really slowly whisk in the olive oil and keep going until you have a nice thick mix, then add the wild garlic puree and season to taste.
To serve, slice the lamb and place on top of the chick peas, drizzle with the reduced sauce and serve on the side the aioli, enjoy with a big bowl of crispy salad.