Ingredients

Method

• 1.5 kg free-range deboned leg of lamb
• 1 garlic head, sliced horizontally
• Sea salt and freshly ground black pepper, to taste
• Fresh pea shoots, to garnish (optional)
For the minted yoghurt, mix:
• 375 ml Greek-style plain yoghurt
• 20 g fresh mint leaves, chopped
• 1 t honey
• Sea salt and freshly ground black pepper, to taste
For the fresh pea rice:
• 300 g basmati rice
• 280 g fresh peas (petit pois or sugarsnap)

Method

Ingredients

1. Open out the lamb and flatten. Trim off any excess fat. Rub well with garlic, moisten with oil and season. Slide the lamb under a preheated grill, not too close, and cook for 10 to 15 minutes a side, or until nicely browned and still rare inside. Wrap in foil and allow to rest for about 10 minutes before slicing thinly. Serve with the minted yoghurt and fresh pea rice.

2. To make the fresh pea rice, cook the rice according to package instructions. Stir in the peas. Cover and leave to steam for 5 minutes.