The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our PASTURE FED ORGANIC LAMB. If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but it’s a great dish for the barbecue too. Ask your butcher to butterfly the leg of lamb for you if possible.
Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing. Whether served warm or allowed to cool, this is a lighter and more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.