Available as an Easter special from Good Friday through to Easter Monday at Fumo and Cicchetti restaurants, our spring lamb cooked in hay celebrates the flavours of the new season. Delicious and healthy, roasting in hay gives the lamb a delightful smokiness whilst fresh rosemary and thyme add an aromatic touch.
Why not try our recipe at home?
Serves 2 people
Ingredients
Rack of lamb cut into 4 thick sections
A few handfuls of hay
200ml white wine
40 ml olive oil extra virgin
A few sprigs of fresh rosemary and thyme
5g juniper berries
5g fennel seed
20g crushed garlic with the skin left on
5 bay leaves
1 tea spoon bicarbonate of soda
salt and pepper to season
5g black pepper
Method
Place all ingredients (except hay) together in a bowl and mix
Remove and place in a dish, layer by layer, with hay between each layer
Place in the fridge to marinade for 24 hours
Pre-heat the oven to 200 degrees
Remove the lamb and hay from the bowl, leaving the liquid behind
Place the lamb in a roasting pan with a small amount of hay on top and underneath the lamb heat on the hob until the hay begins to smoke
Cover with a lid or foil
Place in the oven
Cook at 200 degrees for 10-12 minutes to suit your taste
Remove from the oven, drizzle with a little olive oil and chopped parsley and serve with mash, celeriac or potato gratin and green beans.
