Ingredients
- <ul> <li>800g lamb neck fillet, trimmed</li> <li>1 clove garlic, crushed</li> <li>Salt and pepper</li> <li>Olive oil</li> <li>1 tbsp oregano leaves</li> <li>2 tbsp runny honey</li> <li>2 x 400g tins whole artichokes, drained </li> <li>200g feta</li> <li>100g soft goat’s cheese </li> <li>Juice of 2 lemons</li> <li>Approx 100ml olive oil</li> <li>FOR THE PEA PURÉE:</li> <li>300g peas, blanched and refreshed</li> <li>Big bunch fresh mint</li> <li>Half the feta curd mixture</li> <li>Garnish with soft pea shoots, rocket leaves or wild flowers</li> </ul>
Marinate the trimmed lamb pieces in enough olive oil to coat it, plus a bit extra, along with the garlic, some salt and pepper, the oregano, and half the honey.
Make the feta curd by blitzing the feta, goat's cheese and lemon juice in a blender, adding the olive oil gradually until the mixture is thick and creamy. You might not need the full 100ml, if you get the right consistency soon enough. Blanch the peas for 30 seconds in boiling water and then refresh (run) under cold water, as this will keep their lovely vivid colour. Remove half the curd from the food processor and set aside.
Blitz the peas in the processor with the remaining half of the feta curd, along with a bunch of mint. Next, heat a chargrill pan until it's very hot – almost smoking. Sear the lamb really well on each side and when you have great colour on it, set it aside to rest. Chargrill the drained artichokes, season well and set aside.
To assemble the dish, heat the pea pur ée, then smear your serving plates with the feta curd, loosely pile some lamb and artichokes on top, blob around some of the warm pur ée and garnish with pea shoots, rocket, and chopped mint. This is lovely served warm – it really doesn't need to be piping hot.
