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Ingredients:
1 butterflied leg of lamb with rosemary and lemon
1 bunch of asparagus (450g approx)
2 heads of Little gem lettuce (quartered)
5g pea shoots
50g peas (blanched)
1 shallot (finely diced)
5g chives (finely chopped)
½ tsp dijon mustard
15ml sherry vinegar
5g mint leaves
1 lemon
50ml olive oil
Method:
Preheat the oven to 180 deg C.
Place the lamb on a baking tray and season with salt and pepper. Put it in the oven and cook for 45-50 mins or until internal temp is 56 degrees.
While the lamb is cooking prepare the salad and asparagus.
Take a large bowl and add the mustard, shallot, chives, vinegar, lemon juice and oil and whisk together until emulsified.
Take two stalks of asparagus and shave with a peeler or a mandolin into thin strips, add to the bowl with the dressing and mix well. Add the peas, pea shoots, mint leaves and washed little gem lettuce. Mix together and season with a little salt and pepper.
Take the rest of the asparagus and blanch it in salted boiling water for 30 seconds, cool quickly and then oil lightly, season with salt and pepper and chargrill to get some colour. Keep to one side in a warm place.
When the lamb is ready, remove from the oven and rest for 10-15 mins at least.
Carve and serve along with the chargrilled asparagus and your little gem and pea salad.
