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The days brighten and the early blossoms of pink and white emerge. The sun begins to warm the earth and the fresh high-sugar grass begins to grow. The English early season lamb produced in these islands is probably the best in the world because of an accident of nature that gives us a temperate climate with the right cocktail of sun, rain and sea-spray to produce one of our national treasures - this high quality grass.

Spring Lamb

To serve 6: Take the leaves off 8 springs of fresh thyme and rosemary and mix together with two tablespoons of olive oil and a pinch of pepper and salt. Add a crushed clove of garlic if required. Mix the ingredients together and sread evenly over the top of two French-trimmed racks of lamb. Put into a pre-hreated oven for 25/30 minutes per ½kg (per pound) at 180°C (350°F/gas mark 5). Serve with a light salad or sliced leeks and carrots, with small sauté potatoes.