I cook this under the grill (also known as a broiler). Have the butcher bone the leg of lamb and then butterfly it, which makes it evenly thick.

This means more of the surface area of the meat is flavoured by the marinade, and it cuts down on the cooking time. If possible, salt the meat at least a day in advance. (Moutarde violette is a French mustard flavoured with grape must.)

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Ingredients

• 1 boneless and butterflied leg of lamb, about 1.7kg (3¾ lbs)

• 45 grams (3 tbsp) moutarde violette

• 8 large garlic cloves, roughly chopped

• 6 anchovy fillets

• The leaves of several thyme sprigs (depending on size)

• 45ml (3 tbsp) pomegranate molasses

• About 120ml (½ cup) olive oil

• 25ml (5 tbsp) fresh lemon juice

• About 30 grams (5½ tbsp) panko (Japanese breadcrumbs)

• Fine sea salt and freshly ground black pepper

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1 Sprinkle fine salt lightly but evenly over the entire surface of the lamb, then roll it up, wrap it in cling film and refrigerate for at least four hours.

2 Put the moutarde violette, garlic, anchovy fillets, thyme leaves and pomegranate molasses in the bowl of a food processor and pulse it to chop the ingredients roughly. With the motor running, add the olive oil and lemon juice in a slow, steady stream through the food processor’s feed tube. Stir in the panko, adding enough to make a thick but spreadable paste.

3 Unroll the lamb and put it fat-side up on a rack that will fit into your roasting pan. Slather about a quarter of the paste over the meat, rubbing it in. Flip the meat over, then slather the other side more thickly with the paste, leaving about a quarter of it for later. Refrigerate for several hours, then remove from the fridge about 45 minutes before cooking. If any mixture falls off the lamb, scrape it up and add it to the reserved paste.

4 Preheat the oven grill to high. Sprinkle black pepper over the top of the lamb, then slide it into the oven so the meat is as close as possible to the heating element, without touching it. Cook for 10 minutes, or until lightly browned, then flip it over so the fatty side is on top. Use the back of a spoon to spread the remaining paste over the top of the lamb, then sprinkle with black pepper. Slide the pan back under the grill and continue to cook until the meat is lightly charred and done to your liking (56 degrees Celsius for medium rare). Remove from the oven and leave to rest for 10 minutes before slicing it against the grain.

Pearl couscous with lemon, Parmesan and mint

Pearl couscous, also called Israeli couscous, has a slightly slippery texture similar to orzo and puntalette (rice-shaped pasta, which can be substituted, if you can’t find pearl couscous).

• 150 grams (5⅓ oz) pearl couscous

• 1 garlic clove, finely minced

• The finely grated zest of one lemon

• About 15ml (1 tbsp) fresh lemon juice

• About 25ml (5 tsp) extra-virgin olive oil

• About 10 grams (2 tsp) freshly grated Parmesan

• A handful of fresh mint leaves

• Pomegranate seeds

• Fine sea salt and freshly ground black pepper

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1 Bring a pan of salted water to the boil, add the pearl couscous (or pasta) and cook until just tender (about five minutes). Drain the couscous but do not rinse it, then immediately put it in a bowl. Add the garlic, lemon juice and olive oil. Stir well to combine, then cover tightly with cling film and leave until cool, shaking the bowl occasionally.

2 Stir in the Parmesan, then taste the mixture and season with salt and pepper. Just before serving, finely julienne the mint leaves, then stir them into the mixture along with the lemon zest and pomegranate seeds.

Stir-fried sugar peas and Brussels sprouts

Separating the Brussels sprouts into individual leaves is rather tedious, but the taste and texture are much more delicate than when the vegetable is cooked whole.

• 300 grams (10½ oz) sugar peas

• 8-10 Brussels sprouts

• 1 garlic clove, halved

• About 20ml (4 tsp) cooking oil

• Fine sea salt

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1 Remove the thread from the sugar peas. Cut off the stem end from the Brussels sprouts, then separate each one into individual leaves.

2 Place a wok over a high flame and, when it’s hot, add the oil. When the oil is hot, add the sugar peas and a sprinkling of salt and stir-fry for about a minute, or until the peas are slightly scorched and crisp-tender. Add the Brussels sprouts and garlic and stir-fry for 30 seconds, or until the leaves are wilted. Discard the garlic and put the vegetables into a serving dish. Serve immediately.

Styling: Nellie Ming Lee

This recipe is from the Post Magazine archives