Cannon of Lamb with asparagus, peas and herbs

One of our favourite cuts of lamb, this recipe pairs its wonderful meaty flavours with vibrant green veg and fragrant herbs! Chef Andrew developed this recipe after tasting Gordon's Italian Rosso wine, which we think is the perfect pairing for the dish.

Watch Chef Andrew make this recipe on Instagram!

Serves 2

Serves 2


  • 300g cannon of lamb
  • 1 tbsp vegetable oil
  • 1 garlic clove
  • 1 sprig rosemary
  • 15g butter
  • 100g wild garlic

For the sauce:

  • 1 shallot, finely sliced
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 10 peppercorns
  • 2 garlic cloves, finely sliced
  • 200ml red wine
  • 400ml lamb stock (you can also use chicken)

For the garnish:

  • 100g peas, podded
  • 6 spears asparagus, tips trimmed, stems sliced
  • 1 tbsp olive oil
  • 10g butter
  • Small handful parsley, picked and finely chopped
  • 2 sprigs tarragon, picked and finely chopped
  • 1 tsp sherry vinegar – to taste
  • Salt and pepper– to taste
  • Wild garlic flowers, to garnish

Cooking instructions

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.