Spring is wild garlic season, and this versatile tasty plant has so many uses. In this recipe we use the wild garlic to create a rustic pesto style sauce.

Serves 2

Ingredients

6 lamb chops
4 tbsp rapeseed oil
Handful wild garlic, rolled and thinly sliced (use chives if wild garlic not available)
¼ red onion, finely chopped
25g/1oz hazelnuts, crushed
Zest and juice ½ lemon
½ tsp coarse sea salt
½ tsp black pepper
Leaves of 1 sprig thyme, finely chopped
50g/1¾ oz feta, crumbled into fine pieces
2 anchovy fillets, finely chopped
1 spring cabbage, sliced
1 tbsp butter

Method

1. Combine the oil, wild garlic, onion, hazelnuts, lemon zest and juice, salt, pepper, thyme and feta in bowl and set aside for 30 minutes to allow the flavours to combine.

2. Grill the lamb chops until the desired doneness.

3. Melt the butter in a cast iron pan and fry the anchovy fillets for 3 minutes.

4. Add the spring cabbage until cooked.

5. Add the lamb chops and cabbage to a plate and top the lamb chops with the rustic pesto.

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