Roast lamb with quinoa and amaranth porridge recipe

1. 1

   Stab the leg of lamb with your knife and squeeze in anchovy fillets, slices of garlic and sprigs of rosemary into the slots.

2. 2

   Season well and roast on a rack for 1 hour 15 minutes so its rosy red.

3. 3

   Remove and wash the carrot tops.

4. 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.

5. 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.

6. 6

   Making the porridge is similar to making a risotto.

7. 7

   Chop and gently fry the garlic and shallots in butter.

8. 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.

9. 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.

10. 10

    Stir through the spinach so that it wilts.

11. 11

    Add a slurp of double cream, the grated parmesan and a bit more butter if you like.

12. 12

    Season to taste.

13. 13

    At the last minute, saute the flower sprouts with a rapeseed oil, salt and a squeeze of lemon, until a little crispy.

14. 14

    To assemble, spoon a mound of porridge into the middle of the plate and arrange your lamb artfully at an angle.

15. 15

    Put your flower sprouts and carrots on either side of the lamb, with the salsa on top.

* Per serving · 4 servings · Values may vary.