Minted pearl barley 200g pearl barley 350ml chicken stock handful of mint, finely chopped 1 tablespoon butter
Grilled peach and snow peas 2 peaches, cut into small wedges 1 tablespoon honey 1 teaspoon butter 200g snow peas, edges trimmed and cut in half handful of micro greens for garnish, such as red chard, sorrel, pea shoots.
Coriander pesto 2 handfuls coriander leaf 60g pine nuts, toasted 50g grana padano cheese, shredded 150ml olive oil 3 garlic cloves, peeled juice of half a lemon
Method
Marinating the lamb Using a medium sized mixing bowl, mix in together the coffee, paprika, salt, pepper, rum and olive oil. Thoroughly coat the lamb in this marinade and cover, let marinate overnight.
Cooking the lamb In an oven proof large skillet heat up a knob of butter and some olive oil then sear off the lamb on both sides “do not brown too much otherwise the coffee will burn and taste bitter”, about 1 minute on each side on a medium flame.
Then add the chicken stock, cover with aluminium foil and cook in the oven at 145°c/300°f for 3 hours turning the lamb over halfway through cooking. Take out of the oven and set aside.
Minted pearl barley In a small saucepan add the barley and cover with the chicken stock. Bring to a boil then simmer for 30 minutes, drain, add the mint & butter. Coriander pesto In a blender, add the pine nuts, cilantro, lemon juice and grana Padano, blend until all incorporated then with the motor running. Pour in the olive oil in a steady stream then season to taste.
Grilled peach and snow peas Mix the peaches, honey & butter together. Grill under a salamander until the peaches start to caramelize. Serve onto a platter and garnish with the snow peas and micro greens.
