Adam Handling Lamb recipe

Lamb, Courgette Flowers, Goat’s Cheese and Honey


Taken from Adam Handling’s debut cookbook, Smile or Get Out the Kitchen

For the Lamb

  • 2 lamb cannons (approx. 450g each)

  • 50ml extra virgin olive oil
3 sprigs of thyme
1 sprig of rosemary

  • 3 bay leaves

For the courgette flowers

  • 5 shallots, finely diced
50ml olive oil
8 sprigs of thyme, chopped
50ml honey

  • 500g goat’s cheese

  • 6 courgette flowers

  • Salt and pepper to season

  • Plain flour for dusting

  • Oil for deep frying

For the courgette and basil puree

  • 5 courgettes

  • 1 bunch of basil

  • 50ml olive oil

  • 5 cloves of garlic

For the garnish

  • Quenelle the goat’s cheese mixture



For the Lamb

  1. Remove top layer of sinew from the lamb
  2. Place the lamb, fat side down, in a cold frying pan with the olive oil
  3. Roast the lamb to render away the fat and then drain the excess fat away
  4. Add the herbs and turn the lamb
  5. Cook at 120°C for 9 minutes
  6. Leave to rest slightly before cutting

For the courgette flowers

  1. Finely dice the shallots
  2. Cook the finely diced shallots in a saucepan until roasted with the olive oil and thyme
  3. Season to taste
  4. Allow to cool
  5. Add the honey and goat’s cheese and beat with a spoon
  6. Spoon the goat’s cheese mixture into the flowers
  7. Lightly flour and then deep fry in oil until crispy

For the courgette and basil puree

  1. Peel the courgette, discarding the flesh but keeping the peel
  2. Finely chop the peel, pick the basil leaves
  3. Add olive oil to a large saucepan with the garlic and courgette peel
  4. Cook until golden brown, add the basil, and blend