The fifth in a series of Angela Gray’s Cookery School books, Spring Recipes celebrates the time of year with fresh, zesty flavours, vibrant colours and lots of inspiring ways to enhance your day-to-day cooking at home. The book is full of fabulous photos by Huw Jones that capture the vibrancy of the ingredients.
Angela Gray’s Cookery School at Llanerch Vineyard was chosen to join an elite selection of 50 top schools in The National Cookery School Guide and voted into the top 10 in the UK by both The Independent and The Telegraph.
- 1kg lamb shank
- 200g piece of bacon
- 2 medium leeks, rinsed and chopped
- 2-3 carrots, scraped and thickly sliced
- 1-2 turnips, peeled and thickly sliced
- 1 parsnip, peeled and thickly sliced
- 1.5 L water
- 6 Peppercorns
- Bay leaf
- 2 sprigs thyme
- 600g lamb loin, trimmed
- Sea salt, black pepper
- 2 sprigs thyme
- 25g butter
- 12 small new potatoes, scrubbed and halved
- 8 small carrots, scrubbed and trimmed
- 6 small leeks or 2 leeks, chunkily cut
- Large handful spring greens, or cabbage
- Parsley, finely chopped
- 3 stems mint chopped
- ¼ teaspoon lemon zest
What you do
1 Prepare the broth – Wipe the shank with kitchen paper. Place in a large pan with the bacon, chopped vegetables, peppercorns, thyme and bay leaf. Pour in the water and bring to the boil, skimming away any scum that forms on the top. Reduce the heat and simmer gently for 2 hours. The meat should be soft and the broth full of flavour. Remove the meat and vegetables and enjoy these as a fabulous supper with crusty bread. Leave the broth to cool and pop in the fridge over night.
2 The next day or the day after, skim off the fat; I use it for frying little bread slices to serve on the side of the cawl. Tip the stock into a pan and bring to the boil, reduce the heat until low and pop a lid on while you prepare the lamb loin and vegetables.
3 Season the loin with sea salt and black pepper. Heat a large frying pan, add the butter and, when foaming, add the loin and the sprigs of thyme. Bathe the lamb in the butter as it sears and browns all over, this should take about 8 minutes. Preheat the oven to 220°C/200°C Fan/Gas 7. Remove the seared loin and roast in the oven for 10 minutes. Remove and rest for 5 minutes before slicing.
4 Meanwhile, cook the carrot and potatoes until soft, adding the greens and leeks in the last 5 minutes of cooking. Drain well.
5 To assemble – Carve the loin into 16 slices and place some vegetables in the base of 4 warmed soup plates. Top with 4 slices of lamb and pour in the lamb broth. Mix the chopped parsley, mint and lemon zest together and sprinkle over the top.
I also love this dish served with a zesty salsa verde. Mix 3 heaped tablespoons of chopped soft herbs, including mint and parsley, add 1 grated clove of garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, a tablespoon of capers and 2 chopped anchovies. Mix, season to taste and then stir in enough olive oil to loosen the mixture