A lot of people think the stars of spring might be flowers, but for Ed it’s asparagus. What better place to find the freshest asparagus than at the source? Ed chats to a third-generation asparagus farmer and discovers the finer points of farming this delicious vegetable. But he couldn’t visit an asparagus farm and not cook with their fresh produce. So, he combines the asparagus with another spring special, roast lamb with smokey egg salad.
This might be the most mouth-watering family dinner you’ll have had all year. But don’t forget, roast lamb leftovers make great toasties the day!
Ingredients
Method
Score lamb in fine parallel lines, then season generously. Drizzle with 1 tablespoon of the oil. Cook on a moderate barbecue flame for 1 hour, turning regularly. Or, preheat oven to 220°C fan-forced (240°C conventional), put lamb on a roasting rack over a baking tray and cook for 20 minutes, then reduce heat to 180°C fan-forced (200°C conventional) and roast a further 1 hour for medium-rare, or until cooked to your liking.
Meanwhile, mix olives with raisins, relish and 1 tablespoon of the oil, wrap in foil and set to side of barbecue heat to cook very gently. Pour reserved brines and juice into a small saucepan, add bay leaves and remaining oil, then simmer until reduced by three-quarters.
Baste lamb regularly with brine mixture while cooking, using rosemary bunch as a brush. Rest for 15 minutes, then carve and serve with olive and raisin compote.
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