Despite the snow showers which we have recently been treated to we’ve been assured its heading towards Spring and nothing says seasonal Spring produce to us like lamb. As such, we’ve chosen to provide this recipe as a simpler and lighter alternative to a roast dinner whilst ensuring the traditional accompaniment to lamb, mint, is still apparent.

People will always have their preferred meat supplier be it their high street butcher or their local supermarket but for us, we like to use a traditional butcher and as such we can certainly recommend Todd Butchers on Skircoat Green.

Recipe (Serves 4)


  • 800g Cannon of Lamb
  • Sea Salt & Ground Black Pepper
  • Vegetable Oil / Butter

Pea Purée:

  • 300g Frozen Peas
  • 1 Finely Diced Banana Shallot
  • 20g Butter
  • Sea Salt & Ground Black Pepper

Mint Salsa Verde:

  • Olive Oil
  • 50g Finely Chopped Mint Leaves
  • 1 Heaped Tbsp Finely Chopped Flat Leaf Parsley
  • 1 Heaped Tbsp Rinsed & Finely Chopped Capers
  • Pinch of Crushed Chilli Flakes
  • 3-4 Rinsed and Finely Chopped Tinned Anchovies
  • 2 Finely Chopped Garlic Cloves

Hasselback Potatoes:

  • 16 Large, New Jersey Royals (Or similar)
  • 50g Butter
  • Olive Oil
  • Sea Salt
  • Rosemary & Thyme

Roast Vine Tomatoes:

  • Large Bunch of Vine Tomatoes
  • 1Tbsp Balsamic Vinegar
  • Olive Oil
  • Sea Salt & Ground Black Pepper


The potatoes take the longest to cook and as such you should be able to prepare and cook the other items whilst your potatoes are in the oven but if you want to get ahead the Salsa Verde can be made 1-2 days in advance.

Hasselback Potatoes:

Preheat the oven to 185’C / Gas Mark 5.

To ensure you don’t slice through the potatoes place each potato in the “well” of a wooden spoon and cut across the potato at intervals of approx. 2-3 mm.

Once the potatoes have been sliced place a roasting tin on the hob, add the butter and oil and heat. Carefully add the potatoes and spoon the fat over them until they start to brown and then, ensuring all the potatoes are sliced side up, sprinkle with salt and place in the oven. The potatoes will need to cook for approx. 1hr 15mins but only add the rosemary & thyme after an 1hr so the herbs don’t burn.

Mint Salsa Verde:

Combine the finely chopped mint, parsley, capers, chilli flakes, anchovies, and garlic in a bowl. Drizzle with oil until quite loose and combine with a fork.

Pea Purée:

In a pan, melt the butter and sweat off the finely diced shallot ensuring it does not colour. Once the shallot is soft remove the pan from the heat and set to one side.

Meanwhile bring a large pan of salted water to the boil. Add the peas to the boiling water and cook for approx. 3 mins then drain, reserving some of the hot water.

Add the peas and shallots to a blender along with a little of the reserved hot water. Blend the peas for approx. 2-3 minutes adding a little more water as needed noting the mixture should be quite thick as the lamb will be placed on the pea purée in due course.


During the final stages of the cooking process place a frying pan on the hob over a medium-high heat and also place a roasting tin in the oven. Rub the lamb in the oil, season and then, when the frying pan is hot add the lamb and the butter, baste until all sides are seared. Then, remove the hot roasting tin from the oven, place the meat into the tin and roast for approx. 12 minutes, resting for 5 minutes.

Roast Vine Tomatoes:

Place the tomatoes in a roasting dish, drizzle with oil and balsamic vinegar, lightly season and then, during the last 15 minutes of the potatoes roasting time place the tomatoes in the oven.

Bring it all together on the plate and enjoy ….

From RachAl’s Kitchen, you local caterer for all occaisions.


The Beer recommendation to accompany this recipe is from

The Alexandra Beer house, Alexandra Street, Halifax

Wylam x Hawkshead (collaboration)

Pleasures in the Darkness

Style: Imperial Stout

ABV: 11%


A pleasure for all senses, this beer has a silky texture and pours sticky and dark with a soft carbonation. Aroma of coffee, and cocoa. With a dark roasted and sweet and malty taste. Notes of Chocolate and brown sugar with a hint of tobacco and caramel.

Find them on   and also via the website link below