RECIPES

Honey and za'atar-glazed spring lamb with salsify and wild garlic purée

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Ingredients

For the za'atar

For the lamb

  • 1 tsp ground cumin
  • 2 tbsp finely grated fresh root ginger
  • 3 tbsp clear honey
  • 4 x 125g/4½oz spring lamb tenderloin, trimmed
  • 4 tbsp butter

For the salsify and wild garlic purée