Grilled lamb, celery & Creeny cheese salad

by Paula McIntyre

A sweet and smoky carlin pea salad from regular demo chef and Slow Food champion Paula McIntyre


For the lamb:
1 tbsp olive oil
1 deboned loin of lamb, trimmed of sinew
Sea salt
A few sprigs of fresh thyme
2 tbsp balsamic vinegar
50ml red wine

For the smoked candied celery:
4 celery sticks
Oak chips
100g caster sugar
½ tsp celery seeds
½ tsp sea salt

For the carlin pea and Creeny cheese salad:
1 onion, peeled and chopped
2 garlic cloves, minced
2 tbsp olive oil
200g dried carlin peas, soaked in cold water overnight
1 litre vegetable stock
A few sprigs of fresh thyme and rosemary

For the parsley vinaigrette:
50ml red wine vinegar
1 tsp Dijon mustard
1 tsp honey
125ml extra virgin olive oil
A handful of flat leaf parsley

To serve:
150g Creeny cheese
¼ radicchio, finely shredded


Rub the oil around the lamb and season with salt. Heat a griddle pan until smoking hot. Add the lamb and thyme and seal on one side for 2 mins. Turn on the other side and seal for 1 min. Lower the heat and cook for 1 min further on each side. Add the vinegar and wine and turn off the heat. Rest for 10 mins.

For the smoked celery, peel the celery with a vegetable peeler and cut into 2cm pieces. Line a roasting tray with tin foil and scatter over oak chips. Place a rack on top and add the celery. Cover tightly with foil and place on a direct high heat. Smoke for 1 min and then leave for 10 before opening. In a pan, simmer the sugar, 200ml water, celery seeds and salt until the sugar dissolves. Add the celery and cook until soft.

For the salad, cook the onion and garlic in the oil until soft and golden. Drain the peas and add to the pan with the stock and herbs. Bring to the boil and simmer for about 40 mins or until the peas are tender. Whisk the red wine vinegar, mustard and honey together, then whisk in the oil. Check the seasoning and add the parsley. Drain the peas, remove the herbs and toss in the parsley vinaigrette.

Add any of the lamb juices into the carlin pea salad and place on a platter. Arrange the sliced lamb over the top, scatter over the smoked celery and shredded radicchio. Shave the cheese over the top and serve.

Recipe: Paula McIntyre