Spit-roasted best end of lamb with peas and mint sauce

Description

NB: Spit-roasting of the lamb (see step 15 below) should be done outdoors only. This section of the method should not be attempted indoors.

Ingredients

For the best end of lamb
½ bunch fresh thyme
½ bunch fresh rosemary
3 cloves garlic, peeled
300ml/1½fl oz olive oil
1.5kg/3lb 5oz best end of lamb
fresh rosemary, thyme and lavender, to give aroma to the fire
For the lamb
1.5kg/3lb 5oz lamb belly (breast of lamb), bones removed (reserve these and the trimmings for the mint sauce, below)
300g/10½oz salt
1.4 litre/2 pints 9fl oz lamb fat
1 tsp olive oil
For the mint sauce
1 tbsp olive oil
500g/17½oz lamb trimmings and bones (see above)
200ml/7fl oz water
6 shallots, peeled, chopped
2 garlic bulbs, each halved horizontally
1 bunch fresh thyme
3 bay leaves
1 tsp fresh lavender flowers
3 white peppercorns
750ml/1 pint 7fl oz white wine
4 litres/7 pints brown chicken stock
salt and freshly ground black pepper
sherry vinegar, to taste
1 tbsp chopped fresh mint
For the pea purée
500g/1lb 2oz frozen peas
200ml/7fl oz double cream
salt and freshly ground black pepper
For the pea 'risotto'
300g/10½oz fresh small peas, out of their pods
750g/1lb 10½oz fresh peas, juiced to make 250ml/9fl oz pea juice
salt and freshly ground black pepper
To serve
1 punnet pea shoots
Specialist equipment
charcoal spit roaster

Method

1. For the best end of lamb, blend the herbs, garlic and olive oil to a rough paste in a food processor. Rub the marinade into the best end of lamb, place into an airtight container and marinate in the fridge for three days.
2. For the lamb crackling, trim away any loose ends from the lamb belly. Rub the belly all over with salt, then place into the fridge, covered, for three hours to cure.
3. Preheat the oven to 110C/230F/Gas ¼.
4. Remove the lamb belly from the fridge and rinse off the salt in cold water. Pat dry with a clean tea towel.
5. Melt the lamb fat in a deep roasting tray over the stove, then place the lamb belly in the fat. Cook in the oven for three hours, or until very tender. Remove the belly from the fat and place skin-side down on a flat baking tray in the fridge. Reserve the fat by pouring into a container and chilling in the fridge until needed.
6. Increase the oven temperature to 180C/350F/Gas 4.
7. When the lamb belly is completely chilled, thinly slice into 2cm/1in x 5cm/2in strips. Heat the oil in an ovenproof frying pan, add the lamb belly strips in a single layer and cover with a sheet of aluminium foil. Place the pan into the oven for 10-12 minutes, or until the lamb slices are golden-brown and crisp.
8. For the mint sauce, heat the oil in a large, heavy-based pan until smoking. Add the lamb trimmings and bones and fry for 3-4 minutes on all sides, or until golden-brown all over. Add the water to the pan, scraping up any browned bits from the bottom with a wooden spoon, then cook over a high heat for 6-8 minutes, or until the water has evaporated and the lamb begins to fry again. Add the shallots and garlic to the pan and cook for a further 3-4 minutes, or until golden-brown.
9. Add the thyme, bay leaves, lavender flowers and peppercorns to the pan and deglaze with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 6-8 minutes, or until nearly all of the white wine has evaporated, then pour in the chicken stock. Bring to the boil, then simmer for one hour, skimming off any fat that rises to the surface.
10. Take the pan off the heat and allow to cool for ten minutes. Pass the stock through a fine sieve 5-6 times, or until the stock is clear and free from any bits. Pour the stock into a large pan and reduce to a thick sauce consistency over a medium heat for 10-15 minutes. Season, to taste, with salt and freshly ground black pepper, then pass through a fine sieve one more time. Add a dash of sherry vinegar, to taste, then stir in the fresh mint.
11. For the pea purée, cook the frozen peas in large pan of boiling water for 2-3 minutes, or until tender, then drain.
12. Pour the cream into large pan and bring to the boil. Reduce the heat immediately, add the drained peas to the pan and warm through for 2-3 minutes. Pour the mixture into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Pass through a fine sieve into a clean bowl and set aside.
13. For the pea 'risotto', blanch the fresh peas in a large pot of boiling water, then refresh them in ice water and remove the husks.
14. Season the pea juice with salt and freshly ground black pepper and bring to the boil in a small pan, whisking continuously for 4-5 minutes. The natural starch in the pea juice will cause the mixture to thicken. Stir in the fresh peas and keep warm.
15. For the best end of lamb, light the charcoal in the spit roaster outside and let it burn until the flames have died down and the charcoal is glowing red. Place the lamb on a spit and fasten well. Set the height of the spit so that the lamb does not cook too quickly. Keep the lamb revolving on the spit so that it cooks evenly all over, about 45 minutes. While it is cooking, throw some of the fresh herbs and lavender on to the fire occasionally to add an aromatic smoky flavour to the lamb.
16. When the lamb is cooked, remove from the spit and let it rest in a warm place for 20 minutes.
17. To serve, warm up the pea 'risotto', pea purée, lamb crackling and mint sauce. Smear a spoonful of the pea purée on one side of the plate. Remove the lamb from the bone and slice in to 1cm/½in thick pieces and arrange on top of the thicker end of the pea purée. Place a spoonful of the pea 'risotto' next to the lamb, then place the crackling next to the 'risotto'. Finish with a drizzle of the lamb mint sauce around the plate, then garnish with the fresh pea shoots.