Grilled Lamb with Asparagus and Wild Garlic

Nothing speaks of spring better than pungent wild herbs, fresh asparagus and the sweetness of new season lamb.

Allium ursinum, known as wild garlic or Ramsoms, is a wild relative of chives that grows in deciduous woodlands with moist acidic soils. This prolific allium flowers before the trees get their leaves in spring, filling the air with their distinctive garlic odour. The leaves are edible and can be used in salads, cooked like spinach, or as an ingredient of pesto. The bulbs and flowers are also very flavoursome.

Ingredients:

6 lamb cutlets

5 springs thyme

3 sprigs rosemary

2 cloves garlic, crushed

olive oil, for drizzling

6 new potatoes

12 spears asparagus

1-2 shallots, finely chopped

1handful of spinach, finely chopped

1handful of wild garlic leaves, finely chopped

30-50ml double cream, finely chopped

a few florets of purple sprouting broccoli, finely chopped

30g butter, finely chopped

Method:

Place the lamb cutlets on a plate. Make a rub with about 20ml of olive oil and the thyme, rosemary and crushed garlic. Rub the cutlets with this mixture and set aside to marinate for at least 15 minutes.

Meanwhile, cook the new potatoes in a pan of boiling water for 10-15 minutes, or until tender. Drain and cut into quarters, then place into a bowl and season with salt and drizzle with olive oil. Toss well to coat.

Heat a griddle pan over a high heat and add the new potatoes. Toss the asparagus in the olive oil, season and add to the griddle. Cook the potatoes and asparagus for 3-4 minutes, or until nicely charred and tender. Set aside.

Heat some more olive oil in a separate pan and fry the shallots with a pinch of salt for 3-4 minutes, or until softened. Add the spinach, wild garlic and a splash of water. Stir well and cook for 1-2 minutes, then add the purple sprouting broccoli florets.

Pour the stock into the pan, followed by the cream. Stir well and cook for 3-4 minutes, until the liquid has reduced slightly in volume. Just before serving, stir through the butter until melted.

Return the griddle pan to the heat and add the marinated lamb cutlets. Griddle for 2-3 minutes on both sides, or until golden-brown all over and cooked to your liking.

Divide the asparagus and potatoes between two serving plates and lay three lamb cutlets on top. Spoon the cooked vegetables over the top and drizzle with a little olive oil.