50g pitted green olives
the zest of ½ small lemon, plus 1½ tbsp juice
1 tsp English mustard
3 tbsp lemon-thyme leaves
Preheat the oven to 180C/160C fan/Gas 4.
In a saucepan, heat the oil over a medium heat, add the shallots and cook for five minutes.
Add the garlic and cook for a further five minutes or so, until both start to turn golden, then add the peas, mix well and cook for five minutes more.
Now add the wine and cook for four minutes to reduce the alcohol.
Add two thirds of the stock, cover and cook for 30 minutes, adding more stock if the peas start to get too dry. Season.
The secret to cooking the perfect Easter roast lamb â and best recipes to try
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Teamed with soft herbs, seaweed or even cherry blossom,
lamb makes a delicious partner for the flavours of spring.Â
Credit:
haarala hamilton & valerie berry for the telegraph
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Lamb goes with spring like Easter and eggs. Even the name feels right, when the trees are bursting into leaf, and with lambâs grass-fed, non-intensively reared credentials.
But what is spring lamb? Some say it is born in winter and eaten very young in spring, others that it is born in spring and eaten in the autumn. I asked the Agriculture and Horticulture Development Board (AHDB) Lamb and Beef, who represent producers, and they said: âSpring lamb is born from February to the end of April and is ready to eat from July until September.â
This braised, slow-cooked method means that the meat is tender and rendered delicious by the long, slow cooking, falling off the bone and bathed in a rich, concentrated sauce.