SPRING feast

Celebrate the freshest of seasonal flavours with this weekend lunch menu from The Cordony Kitchen.

- Amanda Cordony

SPRING LAMB WITH HERB CRUST

Prep: 25 minutes. Cooking: 1 hour, 45 minutes + resting. Serves 4-6.

1 Remove lamb from fridge 30 minutes before cooking. Preheat oven to 200°C (180°C fan).

2 Place bread, macadamias, herbs, garlic, jam, olive oil, and salt and pepper in a food processer. Blitz to a coarse crumb; set aside.

3 Place lamb and onion wedges in a large baking dish. Pat lamb dry with paper towel, then press crumb mixture into lamb. Add 1 cup of water to baking dish, taking care not to wet top of lamb. Cover entire tray with baking paper and seal with a sheet of foil.

4 Cook for 1 hour and 45 minutes. Remove baking paper and foil for the last 15 minutes of the cooking time. Remove from oven. Rest for 15 minutes. Carve and serve.

STEAMED POTATO AND GREEN BEAN SALAD WITH SOFT-EGG DRESSING

Prep: 20 minutes. Cooking: 15 minutes. Serves 4-6.

1 Place potatoes in a large saucepan of cold, salted water and bring to the boil. Simmer for 7 minutes then add eggs in shell and beans to same saucepan. Simmer a further 4 minutes or until potatoes are tender. Drain saucepan into a sieve. Run cold water through until cool.

2 Peel eggs then place in a bowl and mash with a fork. Mix in mayonnaise and lemon juice and season.

3 Slice half of the potatoes and the beans in half and return to saucepan with remaining vegetables. Gently fold through dressing.

4 Transfer vegetables to a serving platter.