Spring Lamb with Morels

I am passionate about eating seasonally, and the two major ingredients here could not be more seasonal. Spring lamb is wonderfully tender, and when combined with the fantastic shape, colour and flavour of the spring mushroom par excellence, the morel, you will create a dish to die for. At other times of year you can use dried morels (55 g should suffice). You can use any other cut of lamb too, but you will probably need more - up to 600g - because of trimming.