It was such a beautiful weekend last week that I took the cover off the Barbecue and set about creating a glowing fire.
I spiked a half shoulder of lamb with rosemary sprigs and garlic whilst the flames died and the heat increased. Lamb on the griddle with a little olive oil and covered with the lid to hold in the smoke and heat.
All I had to do then was make up a salad and get the wine in the fridge. Its that time of year when we Jersey Royals are in the greengrocers and it was these little beauties that are the base of my salad.
These potatoes have a fantastic flavour because of the seaweed used to fertilise the ground they grow in and the amount of sunshine the plants receive. A little more expensive than other new potatoes but worth every penny.
Buy the potatoes in small quantities, unwashed, as they always seem to taste better and use them within a couple of days of purchase.
I pound a few anchovy fillets in a pestle and mortar for the dressing which may sound a little strange to some people but the salty fish brings out the flavour of the potatoes and the lamb.
600g Jersey Royals
4 spring onions
30g black olives
3 anchovy fillets
25ml extra virgin olive oil
10ml aged balsamic vinegar
1 clove garlic
150g baby plum tomatoes
1. Wash the potatoes and put into a pan of cold water.
2. Bring to the boil and simmer for 10-15 minutes depending on the size. A skewer will go through the potato fairly easily when cooked.
3. Drain the water and allow to drop in temperature until warm.
4. Pound the anchovy fillets and garlic in a pestle and mortar until smooth. Add the oil and vinegar to make the dressing
5. Cut the tomatoes and potatoes into wedges. Chop the spring onions, add the olives and toss everything together.
6. Check for seasoning but you should not need any salt because of the olives and anchovies. Perhaps a little pepper.
Lawrence’s restaurant is Fat Olives, Emsworth. Visit fatolives.co.uk or call 01243 377 914.