Cannon of Lamb with Spiced Rhubarb
This lean lamb cannon is pan seared with ground coriander, finished in a hot oven and served with quick spiced rhubarb chutney made with fresh rhubarb, ginger, honey, dried chilli flakes and orange juice that complements the lamb perfectly. Serve with leafy green cabbage or spinach leaves.
- 1 x 250g cannon of lamb
- 2 tablespoons garlic infused olive oil
- 2 teaspoons ground coriander
- For the Spiced Rhubarb Chutney:
- 200g fresh rhubarb, roughly sliced
- 4 tablespoons rice wine vinegar or cider vinegar
- 3 tablespoons runny honey or agave nectar
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- ½ teaspoon dried chilli flakes
- 2 tablespoons fresh orange juice
- Steamed Swiss chard or wilted baby spinach leaves, to serve
- To prepare the chutney; put all the chutney ingredients into a small saucepan. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes, or until the rhubarb is soft. Add a little water if needed.
- Heat a medium non-stick pan until hot. Meanwhile, put the lamb on a chopping board and make several slashes over the surface. Rub with the oil, season and dust the ground coriander on both sides.
- Heat a non-stick frying pan and sear the lamb in the pan for 2-3 minutes, then transfer to a preheated oven at 180°C, 160°C Fan, Gas Mark 4, and cook for 10 minutes turning occasionally until still pink in the middle (or 15-20 minutes if you prefer your lamb a little more cooked). Set aside to rest for 2-3 minutes. Alternatively, cook under a preheated moderate grill or on a prepared barbecue for the same cooking time.
- Slice and serve on a bed of steamed Swiss chard or baby spinach leaves and the chutney.