Agneau aux petits légumes et sauce vierge

It’s funny the things that get us excited. For me it is the seasons – not just the colours and the smells, but knowing that soon certain produce is going to be available that hasn’t been around for a while. When spring arrives, it is wild garlic first, then peas and, at last, the new season’s spring lamb: milk-fed and unbelievably tender. Simply pan-roasted and served with courgettes, tomatoes and sauce vierge, this dish brings out all the freshness and colour of the Mediterranean. Enjoy it