Cannon of lamb with tomatoes & ricotta

by Ursula Ferrigno

Grilled summer lamb with a quick red onion pickle


6 cannons of lamb (eye of the loin), trimmed of fat, around 140g each
150g firm ricotta, ewe’s milk if possible, coarsely crumbled
8 firm, fruity tomatoes, mixed shapes and colours, cut into wedges
150g cherry tomatoes on the vine, halved

For the marinade:
2 tbsp fresh oregano, finely chopped (plus extra to serve)
Grated rind and juice of 1 unwaxed lemon
2 cloves of garlic, thinly sliced
60ml medium strength extra virgin olive oil
1 tbsp red wine vinegar

For the onion pickle:
4 medium sized red onions, cut into thick rounds
3 tbsp olive oil
1 garlic clove, finely chopped
2 tbsp thick, luscious balsamic vinegar


Place the lamb in a Pyrex or ceramic dish and marinade with oregano, lemon juice and rind, garlic, oil, red wine vinegar, salt and pepper. Allow to stand and turn in the marinade several times.

To make the pickle, preheat the barbecue to medium, lightly brush the onion with oil and grill for around 3 mins, until lightly browned. Transfer to a bowl and add the remaining ingredients. Season and set aside.

Remove the lamb from the marinade, then grill until cooked to your liking, turning once. Rest for 5 mins.

Carve the lamb, place on plates scattered with the ricotta and tomatoes, some extra oregano, oil and vinegar. Serve topped with onion pickle.

Recipe: Ursula Ferrigno
Image: John Holship