106 GOURMET TRAVELLER
500 gmfrozenpeas
25 gmunsaltedbutter
150 mldrywhitevermouth
80 ml(⅓cup)extra-virgin
oliveoil
150 gmspringonions,trimmed
300 gmradishes,halved
lengthways
2 lambloinfillets(225gm
each),trimmed
Lemonjuice,toserve
Handfulofmintleaves,
torn,toserve
HERBBUTTER
75 gmsoftened unsalted
butterLambfilletwithherb butter,
radishesandpeas
SERVES4 // PREPTIME 20 MINS// COOK 25 MINS(PLUSRESTING)“Stickingfrozenpeasintheoven?AsNigellaLawsonhasshownus
(shehasa geniusrecipeforbakedchickenthighswithleeksand
peasinherbook,AtMyTable), it works,”saysHenry.“Thecolourof
thepeasandradishesis beautiful.Thebutteris thegildingofthelily
here,sojustleaveit outif youdon’twanttomakeit and,instead,
throw herbs into the pan with the vegetables just before serving.”¼ cupchoppedchervilor
flat-leafparsleywithchives
1 tbsp dry white vermouth1 Preheatovento210°C.
Forherbbutter,mash
butterandherbs,season
totaste,thenslowlymash
invermouth.Youcanput
thisintherefrigeratorif
you’remakingit inadvance;
otherwise,it’sfinetoleave
it atroomtemperature.
2 Placepeasina 30cm-wide
shallowcasseroleorsauté
pan with butter, vermouth and1 tbspoilandseasontotaste.
Cookinovenfor 10 minutes.
3 Tossspringonionandradish
in1 tbspoilandseasonto
taste.Removepeamixture
fromoven,stirpeas,then
throwspringonionandradish
ontop.Returntotheoven
fora further 15 minutes.
4 Meanwhile,seasonlambto
tastewithfreshlygroundblack
pepperandheatremaining
oilinanovenprooffryingpan
oververyhighheat.Brown
filletsallover,thentransfer
pantotheovenandcook
lambuntilcookedtoyourliking
(10minutesformedium-rare).
Removefromoven,cover
withfoiltokeepwarmand
restfor 10 minutes.Slice.
5 Squeezesomelemon
juiceintothepeaandradish
mixtureandaddmintleaves.
Toserve,transfertoplates,
addlambslicesandadda
knobofherb butter on top
to melt.Chickenwith
lemon,capers
andthyme
SERVES4 // PREPTIME 15 MINS
// COOK 40 MINS“Thisis simplicityitself,butyou
stillhavetotakecare,”says
Henry.“Keepthelemonslices
tuckedunderthechickenand
vegetablesuntilneartheend
or they’ll burn.”Pictured p102.550 gmsmallwaxypotatoes,
scrubbedandhalved
orquartered
2 onions,cutinto thin
wedges
1 garlicbulb,cloves
separatedbutnot peeled
10 thymesprigs
2 unwaxedlemons
60 ml(¼cup)extra-virgin
oliveoil
8 largeskin-onbone-in
chickenthighs,excess
skintrimmed
50 gm(¼cup)capers,drained,
rinsed and patted dry1 Preheatovento 210 °C.
Placepotatoesina single
layerina shallow30cm-wide
casseroleorroastingpanlarge
enoughtoholdallvegetables
ina singlelayer. Addonion,
garlicandthyme.Finelygrate
thezestof1 lemonoverand
squeezeoverthejuiceof½the
lemon. Thinlysliceremaining
lemon, removinganyseeds.
Add2 tbspoilandseason
totaste. Tossinlemonslices,
thenturneverythingoverwith
yourhands.Placechicken
thighsontop,skin-sideup,
brushwithremainingoiland
season.Makesurenolemon
slicesarestickingout,asthey
willburnquickly;theyshould
betuckedunderthechicken.
2 Roastchickenfor 30 minutes.
Removefromoven,retrieve
someofthelemonslicesand
placeontopofthechicken.
Scatterovercapersandreturn
totheovenfora final 10
minutes. Serveimmediately.