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Chickpea and Coriander Puree with Mint and Marjoram


175g dried chickpeas, soaked overnight in cold water, drained, and cooked in fresh water until tender.  Reserve the cooking liquid

2 cloves of garlic, peeled and crushed to a paste

Juice of 1 lemon

150ml of tahini (sesame seed paste)

1 teaspoon of roasted and coarsely ground cumin

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons of chopped coriander

Pinch of paprika

Pinch of tiny or finely chopped mint leaves

Pinch of marjoram leaves




1 leg of spring lamb, approx. 2.7 kg

Sea salt and freshly ground black pepper

500ml chicken stock

20g butter


Mint Relish


4 tablespoons of mint leaves

1 tablespoon of caster sugar

2 tablespoons of lemon juice or verjuice

4 tablespoons of boiling water


Glazed Carrots  



450g Carrots, peeled and sliced 1 cm thick if large, of left whole if small

110ml of cold Water

Large pinch of Sugar

Pinch of fine sea salt and freshly ground black pepper

15g of Butter or 1 tablespoon olive oil

1 tablespoons of finely chopped Parsley

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Roast Leg of Spring Lamb with Salt and Pepper and Mint Relish

Spring lamb for the table is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper.

Serves 7
To Cook

Chickpea and Coriander Puree with Mint and Marjoram

Place the drained chickpeas and garlic in a food processor with 4 tablespoons of the cooking water. Add half of the lemon juice and puree. Add the tahini, cumin, a good pinch of salt and blend again. If necessary add a little more of the cooking water to achieve a smooth puree. The mixture should not be too dry. It should have a slightly creamy appearance and just hold its shape on a spoon.

Taste and add more lemon juice and salt as needed. Fold in the chopped coriander by hand.

Serve drizzled with olive oil and a dusting of paprika and scatter over the mint and marjoram leaves.



Preheat the oven to 180c / 360f / gas 4.

Place the lamb in a roasting tin and season with sea salt and freshly ground pepper. Place in the oven and roast for 1 – 1 ¼ hours for pink, 1 ¼ hours – for medium, 1 ½ hours for well done. Baste the meat several times during the cooking.

Remove the lamb from the oven and reduce the oven temperature to 100c/ 200f / gas ¼.

Replace the lamb in the warm oven on a platter to rest for at least 15 minutes.

While the lamb is resting make the gravy. Degrease the roasting tray by pouring the liquid  lamb fat into a pyrex jug. Place the jug in the freezer. There will be a little of the meat juices mixed with this fat, and as it sits and chills, the fat will rise to the surface and the dark coloured juices will be visible at the bottom.  The fat can be removed and these juices can be added to the gravy later. Place the roasting tin on a low heat and pour in the stock to deglaze the tin. Whisk vigorously to encourage the caramelised meat juices on the bottom of the roasting tin to dissolve into the stock. Add a pinch of salt and pepper and allow to come to a simmer. Strain the gravy through a sieve into a small saucepan and bring back to a simmer. Lift the fat off the chilling meat juices and add the meat juices to the tin. Taste the gravy now to check the flavour. If it tastes a little light, allow it to continue simmering for a few minutes longer, so that it will reduce and concentrate the flavour. You will have less gravy, but more flavour. Taste again and if you are happy with the taste, add in the butter and gently whisk it into the sauce at a simmer. As soon as the butter is incorporated, remove the gravy from the heat for reheating when needed.


Serve the lamb on a hot platter with the bubbling gravy and pass the mint relish separately.


Mint Relish

Dissolve the sugar in the boiling water and add the lemon juice. Chop the mint finely and add. Mix well.


Glazed Carrots  

Place all of the ingredients in a low sided heavy bottomed saucepan and bring to the boil. Cover and cook for 10 minutes at a simmer. Remove the saucepan lid and continue cooking at a simmer until the carrots are tender.  Keep an eye on the level of liquid in the saucepan and if it is evaporating too quickly before the carrots are cooked, add in a few more tablespoons of water. If all of the water has not evaporated by the time the carrots are cooked, remove the cooked carrots and boil the remaining liquid  further to achieve a shiny glaze, then add back the cooked carrots and shake the pan to coat the vegetables in the glaze. Add the parsley and slide into a hot serving dish. Serve as soon as possible


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