Roasted Cannon of Lamb with dried Tahoon Cress, Butternut Squash with Salty Fingers, Asparagus

Ingredients for the lamb

• 2 small lamb cannons
• 6 punnets of Tahoon Cress
• 8g Oryx salt
• 40ml Rapeseed oil

Ingredients for the Butternut puree

• 300g butternut squash skinned and seeds removed
• 2 garlic cloves
• 50g crème fraiche
• 4g oryx salt

Ingredients for the Tahoon Cress butter and vegetables

• 1 pack of Salty Fingers
• 12 spears of small asparagus tips
• 150g salted butter
• 10g lemon juice
• 1 punnet of Tahoon Cress cut

Method for the lamb

• Using scissors, cut out the Tahoon Cress from the punnet and place onto a dehydrator tray until dried and crisp. Then place in a grinder and blitz to a fine powder
• Trim the lamb cannons so no fat or sinew. Then season. Remove theTahoon Cress seeds and heat the oil into a pan add the seeds and allow to cook for a minute then sear the lamb cannons in the Tahoon Cress oil so lightly coloured and sealed. Then place in the oven at 160c until the lamb reaches 56c then remove from the heat and rest, then roll in the Tahoon Cress powder and slice

Method for the Butternut puree

• On a tray in foil place the butternut squash and garlic into the oven at around 150c and bake for 30 -40 mins until softened and little colour
• Remove from the foil and then in a blender blitz the garlic and butternut with the crème fraiche and salt
• Keep warm

Method for the Tahoon Cress butter and vegetables

• Bring some water to the boil and then blanch the asparagus and Salty Fingers for a minute to just cooked slightly then remove and drain
• In a sauté pan melt the butter and allow to bubble then add the Tahoon Cress and vegetables and the lemon

To plate – place some puree onto the plate with slices of lamb, Salty Fingers and asparagus then spoon over the butter sauce

Recipe: Steve Walpole