Cannon of Lamb on Parsnip Purée with Salsa Verde

A ‘Cannon of Lamb’ is the eye of the loin or rack of a lamb, which has had the fat and sinew removed and then been taken off the bone. The joint is then rolled for ease of cooking.

Each ‘Cannon’ can weigh between 300g to 600g, which makes this cut suitable for serving two to three people. It is very tender and lean, thus making it ideally suited to 'flash' roasting, grilling, or when cut into miniature steaks or medallions, frying in a little butter, with a spot of olive oil.

Ingredients:

For the parsnip purée

900g/2lb parsnips, trimmed, peeled, chopped

300ml/½ pint double cream

300ml/½ pint full-fat milk

1 onion, peeled, halved

8 whole cloves

2 garlic cloves, peeled

1 bay leaf

salt and white pepper

For the salsa verde

3 garlic cloves, peeled, chopped

large handful each flatleaf parsley, mint and rosemary

2 gherkins

4 anchovies

1 tbsp drained capers

1 tbsp Dijon mustard

2 tbsp white wine vinegar

about 5 tbsp olive oil, plus extra

1 small unwaxed lemon, finely grated zest

freshly ground black pepper

For the lamb

2 x 450g/1lb cannons of lamb, trimmed

salt and freshly ground black pepper

Method:

Preheat the oven to 200C.

For the parsnips, put the parsnips in a saucepan with the cream and milk. Stud the onion with the cloves and add to the pan with the garlic and bay leaf. Bring to the boil, then reduce the heat,

cover and simmer for 20 minutes, or until very tender. Drain, reserving the cooking liquor.

Blend the parsnips in a food processor until smooth and add some of the reserved cooking liquor, a tablespoon at a time, to form a purée that will just hold its shape. Season with salt and white pepper.

For the salsa verde, chop the garlic and herbs in a food processor on pulse setting until just combined. Add the gherkins, anchovies and capers and mix again. Add the mustard and vinegar and half of the oil. Mix again, then finally add the remaining oil and blend to make a rich thick sauce.

Spoon into a bowl and stir in the lemon zest. Taste and season with pepper. Note:The anchovies should be salty enough that you shouldn’t require any salt.

For the lamb, brush the lamb with olive oil and season well. Heat an ovenproof frying pan and fry the meat until browned on all sides, then transfer to the oven to roast for 30 minutes, longer if you prefer your meat less pink. Cover with tin foil and set aside to rest in a warm place for 15 minutes.

To serve, reheat the parsnip purée and divide it among warmed plates. Slice the lamb and set it on top. Spoon over a little of the salsa verde and serve the remainder in a bowl on the side.