Cannon of Lamb with asparagus, peas and herbs

For the lamb:

• Preheat the oven to 180°C/160°C fan/Gas 4. Heat a heavy based pan on a high heat until smoking, before adding the oil. Sear the lamb until well browned all over then turn down the heat to medium.
• Add the butter and the rosemary to the pan and baste the lamb for two minutes on each time, being careful not to let the butter burn.
• Place the wild garlic in an oven proof dish, add the lamb to the top and cook in the oven for 8-10 minutes, setting the pan to the side to use again for the sauce. Once cooked, remove from the oven and set aside to rest.

For the sauce:

• Add the shallots and garlic to the pan and sauté over a medium-high heat until soft and browned. Add the rosemary, thyme and peppercorns and stir to mix, before adding in the red wine to deglaze the pan.
• Simmer over a medium-high heat until reduced by half, then add the stock and simmer over a medium heat until around a third of the liquid remains.
• Strain through a fine sieve and return to the heat to simmer.

For the garnish:

• Blanch the peas and asparagus in salted boiling water for 1 minute, then drain and refresh them in ice cold water.
• Heat a frying pan over a medium heat before adding the oil. Sauté the peas and asparagus for 1-2 minutes, before adding the butter. Fold through the herbs and season with sherry vinegar, salt and pepper.

To serve:

1. Once the lamb has rested, slice it into around 6 thick slices.

2. Place a small mound of wilted wild garlic in the centre of each bowl then spoon around the sautéed vegetables. Place the lamb on top and spoon over the sauce. Garnish with the wild garlic flowers.

Make it dairy-free

Switch the butter for a plant-based alternative.