Lamb Henry, Cauliflower, Radicchio, Pickled Raisins and Salsa Verde

This Lamb Henry recipe from Pip Lacey is marinated for 48 hours which gives an amazing flavour to the meat. It is combined with BBQed cauliflower, raddichio, pickled raisins and a beautiful salsa verde!
BBQ Bites | James Martin's Saturday Morning | Main Courses | Meat

Ingredients

Lamb Henry and marinade
  • Lamb steak with bone in from the shoulder (marinate for 48 hours)
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon toasted coriander seeds
  • 1 teaspoon toasted fennel seeds
  • 2 cloves of chopped garlic, 50ml soy sauce
  • 50ml xtra virgin olive oil, and a sprig of rosemary
Pickled Raisins:
  • 50g golden raisins,
  • 100ml rice vinegar
  • 200ml water
  • 1 tablespoon caster sugar
Baked leeks:

2x leeks

Salsa Verde:
  • 1/2 bunch of mint,
  • 1/2 bunch parsley
  • 1 preserved lemon (just the skin)
  • 2 anchovies
  • 1 tablespoon lilliput capers
  • 20ml sherry vinegar
  • 30ml xtra virgin olive oil
  • 3 cauliflower florets, sliced thin
  • 1 raddichio quartered
To finish:
  • Rouelle Goats’ Cheese
  • Small handful of chopped smoked almonds

 

Method

Print Recipe

Lamb Henry

  • Mix marinade together and marinate lamb for 48 hours.
  • Remove marinate and grill for 6mins. Rest and carve.

Pickled Raisins

  • Boil raisins in liquid and sugar, reduce until a syrup

Baked Leeks

Place leeks in hot charcoal for ten mins, take out and peel.

Salsa Verde

Chop herbs, lemon, anchovies and capers, mix with vinegar and oil.

Cauliflower Florets

Slice thin and char on bbq for 2 mins.

Radicchio

Grill quarters for 1 min.

 

Ingredients

Lamb Henry and marinade
  • Lamb steak with bone in from the shoulder (marinate for 48 hours)
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon toasted coriander seeds
  • 1 teaspoon toasted fennel seeds
  • 2 cloves of chopped garlic, 50ml soy sauce
  • 50ml xtra virgin olive oil, and a sprig of rosemary
Pickled Raisins:
  • 50g golden raisins,
  • 100ml rice vinegar
  • 200ml water
  • 1 tablespoon caster sugar
Baked leeks:

2x leeks

Salsa Verde:
  • 1/2 bunch of mint,
  • 1/2 bunch parsley
  • 1 preserved lemon (just the skin)
  • 2 anchovies
  • 1 tablespoon lilliput capers
  • 20ml sherry vinegar
  • 30ml xtra virgin olive oil
  • 3 cauliflower florets, sliced thin
  • 1 raddichio quartered
To finish:
  • Rouelle Goats’ Cheese
  • Small handful of chopped smoked almonds

 

Method

Lamb Henry

  • Mix marinade together and marinate lamb for 48 hours.
  • Remove marinate and grill for 6mins. Rest and carve.

Pickled Raisins

  • Boil raisins in liquid and sugar, reduce until a syrup

Baked Leeks

Place leeks in hot charcoal for ten mins, take out and peel.

Salsa Verde

Chop herbs, lemon, anchovies and capers, mix with vinegar and oil.

Cauliflower Florets

Slice thin and char on bbq for 2 mins.

Radicchio

Grill quarters for 1 min.

 

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