The wild garlic is abundant and early this year, ideal for celebrating a Mother’s Day Feast with Hampshire lamb and Barfoots Asparagus. Add some little roast potatoes for the perfect seasonal menu.
Wild garlic is versatile, so you can use it in a marinade, sauce or as a veggie side dish. If you are having a family gathering, then a slow-cooked shoulder of lamb or a leg of lamb is ideal, but you can use the wild garlic to accompany lamb chops or chump chops if there are fewer of you.
Serves 4 people
Ingredients
- 1.2–1.5 kg lamb leg
- 4 cloves garlic, crushed
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper
For the wild garlic sauce
- 1 large handful wild garlic leaves (about 30 g)
- 50 ml olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
For the grilled asparagus
- 2 bunches fresh asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper
- Optional: shaved Parmesan
Method
1. Prepare the lamb
- Preheat oven to 200°C (180°C fan).
- In a small bowl, mix olive oil, crushed garlic, rosemary, thyme, lemon zest, salt, and pepper.
- Rub the mixture all over the lamb.
- Place lamb in a roasting tray and roast for:
- 50–60 minutes for medium (depending on size), or
- until internal temperature reaches 55–60°C.
- Remove from oven, cover loosely with foil, and rest for 15 minutes.
2. Make the wild garlic sauce
- Finely chop the wild garlic leaves.
- Blend with olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Taste and adjust seasoning.
- This should resemble a loose pesto.
3. Grill the asparagus
- Toss asparagus with olive oil, salt, and pepper.
- Grill on a hot grill pan or barbecue for 3–5 minutes, turning occasionally until lightly charred and tender.
- Sprinkle with shaved Parmesan.