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1
Stab the leg of lamb with your knife and squeeze in anchovy fillets, slices of garlic and sprigs of rosemary into the slots.
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2
Season well and roast on a rack for 1 hour 15 minutes so its rosy red.
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3
Remove and wash the carrot tops.
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4
Pop them in the blender with half a clove of garlic, the parsley, the pistachios, a glug of olive oil, a squeeze of lemon, salt and pepper.
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5
Roast the carrots with the honey, oil, sesame, salt & pepper for about 20 minutes careful not to over cook them if you like them al dente.
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6
Making the porridge is similar to making a risotto.
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7
Chop and gently fry the garlic and shallots in butter.
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8
Add the grains and coat with butter then add the stock and leave to cook for ten minutes, stirring occasionally and making sure it doesnt stick to the pan.
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9
Add the wine and vermouth and bubble it gently off for another 5-10 minutes until the grains are cooked and the mixture is thick.
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10
Stir through the spinach so that it wilts.
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11
Add a slurp of double cream, the grated parmesan and a bit more butter if you like.
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12
Season to taste.
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13
At the last minute, saute the flower sprouts with a rapeseed oil, salt and a squeeze of lemon, until a little crispy.
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14
To assemble, spoon a mound of porridge into the middle of the plate and arrange your lamb artfully at an angle.
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15
Put your flower sprouts and carrots on either side of the lamb, with the salsa on top.
