Etch

Hogget with leek

SERVES 2 | PREP 15 MINS PLUS OVERNIGHT MARINATING COOK 20 MINS | EASY

50ml olive oil, plus 1 tsp
50g runny honey
50ml worcestershire sauce
2 x 150g hogget rumps or lamb loins, trimmed of any fat and sinew
1 thyme sprig, leaves only
1 garlic clove, minced
6 baby leeks, trimmed
50g feta
10g toasted pine nuts

1 Combine 50ml of oil, honey and worcestershire sauce in a bowl large enough to fit the lamb. Set aside a third of the mixture for dressing the plate at the end. Transfer the meat to the bowl with the dressing along with the thyme leaves and garlic. Turn to coat the meat and marinate for at least 3 hrs, preferably overnight.

Heat the oven to 180C/160C fan/gas 4. Put a large non-stick frying pan over a medium-high heat. Drain the meat, blotting with kitchen paper