4 lamb rumps

1kg English peas in the pod

200g broad beans

1 packet of breakfast radish, cleaned & halved

1 bunch of white asparagus, peeled

500g Delamere goat’s cheese

50ml truffle oil

200ml double cream

Unsalted butter

1L vegetable stock

French vinaigrette


Spice rub for the rumps:

1 teaspoon of coriander seeds

1/2 teaspoon cumin seeds

1 cardamom pod

1/4 teaspoon of fennel seeds

6 black peppercorns

1/4 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika

Pinch of chilli powder



*Grind together in a pestle & mortar until it’s a fine powder then rub thoroughly into the rumps, leave to marinade for 4 hour

*For the mousse, crumble the goats cheese into a bowl and add the cream, chill in the fridge for 30mins, once chilled, pour the cheese and cream into a liquidiser and blend on high speed adding the truffle oil as its blending, remove once the texture is smooth and set aside

* Pod the peas and set aside, bring the veg stock to the boil and blanch the broad beans for 30 seconds, remove from the stock then peel the skins, save the veg stock

*Light up the BBQ, leave to heat up fully and cook the lamb to your liking, turning regularly to prevent the meat becoming too blackened

*Pour a little veg stock into a pan, add 2 good lumps of butter, bring back to the boil, add the radish, cook for 2 mins, then add the peas & broad beans, heat through and separate into bowls

*Oil &season the asparagus spears and place onto the BBQ just as you’re finishing the lamb and cook for 1 minute, remove and cut to size if needed then place into your bowls.

*Spoon some goats cheese mousse into the bowls then place the lamb on top, carved if you wish. Finish with a splash of vinaigrette over the vegetables if desired

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