Serves 6 to 8
1 2-3 lb leg of lamb, butterflied open
1 1/2 tbl sea salt
Morel & peas cream sauce
2 tablespoons olive oil
1 medium shallot, roughly chopped
12 oz morels, roughly chopped
1/2 cup red wine
3 tbls butter
1 cup cream
1 1/2 cups fresh English peas
1 bunch pea vines
Salt & Pepper
1 bunch fresh mint
Zest and juice of one lemon
½ cup olive oil
Salt & Pepper
Season the lamb with salt and pepper. This is best to do at least one day in advance.
Grill the lamb over a grill grate set over hot coals. Cook the lamb until 140°F for rare, about 7 minutes per side. Set the meat aside to rest for at least 15 minutes while you prepare the morel sauce and gremolata.
For the morel cream sauce: In a large cast iron skillet set on a grill grate over the fire or directly on the coals add 2 tablespoons olive oil and the shallot along with a pinch of sea salt. Sauté until softened and just starting to get color around the edges, about 5 minutes. Add the morels and saute until deeply caramelized, an addition 7 to 10 minutes more.
Remove the pan from direct heat before carefully pouring in the wine. Reduce by half then add the butter and cream. Replace the pan over the heat then warm the sauce until just simmering. Add the English peas and then cook until tender, about 5 minutes. Add salt and pepper to taste.
For the mint gremolata: Add the fresh mint to a mortar and pestle and blend until finely minced. Stir in the lemon zest and juice, olive oil and salt and pepper to taste.
Grill the pea vines on a grill grate set over flames, until charred and tender, about 2 minutes.
Add the grilled vines to a platter, drizzle with olive oil and a pinch of salt.
Slice the lamb then set over the vines. Finish with the cream sauce and gremolata over the top.