Jenny Jones is the head chef of the Museum Inn in Farnham. Jenny has been recognised as Pub Chef of the Year by the Morning Advertiser, cooks inspired modern British dishes sourced wherever possible from the wonderful local produce that is available throughout the south west of England.

With April in mind and spring lamb in good supply Jenny shares her love of a good cut of lamb.

Confit rosemary breast of lamb, pearl barley, shallot & caper stuffing, lamb & orange meatballs

  • 1xbreast of lamb, de-boned
  • 75g fresh spinach
  • grated zest of half a lemon
  • 1 garlic clove, sliced
  • 2 tbsp finely chopped rosmary leaves

Stuffing

  • 75g pearl barley, cooked and cooled
  • 2 shallots chopped
  • 15g butter
  • 1tbsp capers, rinsed and chopped
  • 1 egg beaten
  • salt and pepper

1. Lay lamb breast flat and season with salt and pepper. Spread spinach, lemon zest and garlic on top.

2. Meanwhile saute shallots in butter until soft then mix together with the rest of the stuffing ingredients.

3. Spread and pack down the stuffing on top of the lamb breast and roll up. Tie with string or butchers bands, season. Heat large frying pan and add a little butter and oil, brown the lamb all over, sprinkle with rosemary.

4. Roll up tightly in greaseproof paper and tin foil. Place in a roasting dish half filled with water and put in moderate oven 160/140 if fan assisted for approximately 3 hours or until tender.

5. When cooked unwrap and reserve the juices for your gravy

6. Chefs Tip: Lay out five layers of cling film one on top of the other place the lamb on top and roll up tightly to shape then chill until required.

7. When ready to serve reheat the lamb in the oven then cut into thick slices.

Lamb and orange meatballs – optional

  • 1xshallot, finely diced
  • 300g lean lamb mince
  • zest and juice of half orange
  • small handful of fresh rosemary, finely chopped
  • seasoning
  • 1 egg beaten

Sautee shallots until soft, cool slightly then add the remaining ingredients. Season well. Shape into walnut size balls. Brown in oil and finish off in the oven until thoroughly cooked through.