Fire Grilled Leg of Lamb, Morels, English Peas, Pea Vines and Mint Gremolata

Serves 6 to 8


1 2-3 lb leg of lamb, butterflied open

1 1/2 tbl sea salt

Black pepper


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

Olive oil

Salt & Pepper


Mint gremolata

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.


Asparagus and morel salad with hot stone caraway vinaigrette and shaved pecorino

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon Caraway seeds

1/2 cup olive oil

1 bunch asparagus

2 tablespoons olive oil

8 oz morels, roughly chopped

Sea salt

2 oz pecorino, shaved

Flake salt

Put a 1 - 2 inch stone into the hot coals. Heat for at least five minutes. In a small bowl whisk together the juice of 1 lemon, garlic clove, dijon, and caraway seeds. Slowly drizzle in the olive oil while whisking.

Using tongs carefully add the hot rock into the dressing. It will immediately bubble up and steam so please be extremely careful.

Using a vegetable peeler, thinly shave the asparagus into a large bowl. The tips, which can be hard to thinly shave, can be cut into 1/2 pieces and added to the bowl.

Set a large cast iron skillet on a grill grate over the flames or directly on to coals. Add 2 tablespoons olive oil to the pan and heat. Add the morels with a hefty pinch of salt. Sauté until deeply caramelize, about 5 to 7 minutes. At the last moment add the asparagus and cook just until their color brightens.

Return everything to the large bowl then toss with the dressing.

Transfer to a large platter then top with shaved pecorino and flake salt to finish.


Morel toast with Charred Ramp Aioli

Serves 4

3 tablespoons olive oil, divided

4 thick slices country bread

1 bunch ramps or scallions

Sea salt

1 cup mayonnaise

8 oz morels, roughly chopped

Fresh herbs to garnish, such as chives, fresh parsley, edible flowers

Drizzle the bread slices with 2 tablespoons of olive oil. Set a grill grate over hot coals then grill the bread until the edges are charred and the exterior is crisp while the interior stays nice and soft. Set the bread aside.

Set the ramps over on the grill grate and grill until wilted and charred in parts, about 2 to 3 minutes, then flip and repeat. Set those aside to cool then roughly chop and stir in the mayonnaise. Add a hefty pinch of sea salt then set aside.

Set a large cast iron skillet directly on the hot coals or on the grill grate then add the remaining 1 tablespoon olive oil. Add the morels and a pinch of sea salt then sauté until deeply caramelized.

Slather a good bit of the ramp aioli onto the crisp pieces of toast then add the warm morels on top. Finish with a flurry of chopped chives and wild edible flowers. Enjoy immediately.