Goat Milk

Want something special for Sunday lunch?

As days get brighter, celebrate the new season with a lamb dish full of the flavours of Spring. This marinated lamb is full of flavour and perfect with salsa verde.

The recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 6-8

Ingredients:

• 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed
• 1 garlic clove, crushed
• 1 unwaxed lemon, finely grated zest and juice
• 2 tsp runny honey
• 2 tbsp oil

For the salsa verde

• 1 garlic clove, crushed
• small bunch flatleaf parsley, finely chopped
• small bunch basil leaves, finely chopped
• 8 anchovies, finely chopped
• 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)
• 1 tsp runny honey
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper

Directions:

• Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7
• Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre.
• Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes.
• For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.
• Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside.

*Recipe Tips – The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left.

Step into Spring and embrace the wonderful flavours of spring with this simple recipe using delicious seasonal ingredients.

This Primavera spring green vibrant soup is the perfect springtime celebration, packed with seasonal vegetables.

The recipe requires less than 30 mins Preparation time and 30 minutes to 1 hour Cooking time, Serves 2.

Ingredients:

• 2 tbsp olive oil
• 2 spring onions, white and green parts separated and chopped
• 100g/3½oz sprouting broccoli, chopped
• 300g/10½oz frozen peas
• 50g/1¾oz fresh broad beans
• 30g/1oz wild garlic
• 400ml/14fl oz vegetable stock
• 50ml/2fl oz plant-based cream

To serve

• 1 tbsp chopped roasted hazelnuts
• 2 tbsp olive oil

Directions:

• Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth.
• Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes.
• Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil.

*Recipe Tips – To take this soup to the next level, serve in large, hollowed out bread rolls