Grilled Leg Of Lamb With Wild Garlic And Almond Pesto With Carrot Skordalia

About this episode

In this episode, Paula McIntyre shares a recipe for grilled leg of lamb with wild garlic and almond pesto, accompanied by carrot skordalia.

Recipe Grilled leg of lamb with wild garlic and almond pesto 4 x 175g lamb leg steaks 1teaspoon fennel seeds ¼ teaspoon dried oregano 1 teaspoon castor sugar 1 teaspoon seasalt 1 tablespoon oil Grind the fennel seeds as finely as possible and mix in with the oregano, sugar and oil. Rub all over the lamb and refrigerate for a couple of hours. Remove from fridge half an hour before cooking. Wild garlic and almond pesto 35g wild garlic leaves, washed in cold water, patted dry in kitchen paper and shredded 35g flaked toasted almonds 75ml olive oil Zest 1 lemon ( keep the juice for the skordalia) Salt and pepper to taste Blend well and check seasoning. Carrot Skordalia 4 medium carrots – preferably local, scrubbed and cut in half lengthwise 1 tablespoon oil ½ teaspoon seasalt Juice 1 lemon 50ml good olive oil Take a sheet of parchment paper and place carrots on top. Drizzle over the tablespoon of oil and scatter over the salt. Gather into a parcel and bake in a 180oc oven until tender – about 40 minutes. Chop the carrots and blend with the lemon juice and oil and any cooking juices. Add a little water to loosen up if required. Check seasoning. To Cook Lamb Heat a large grill pan until…

People in this episode

Host: Paula McIntyre

Topics covered

• grilled lamb
• wild garlic
• pesto
• carrot skordalia
• cooking techniques

Keywords

• grilled lamb
• wild garlic
• almond pesto
• carrot skordalia
• cooking recipe

Mentioned in this episode

Products: lamb leg steaks, wild garlic, almond pesto, Carrot Skordalia, olive oil, lemon, fennel seeds, seasalt, castor sugar, toasted almonds

Places: 180oc

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