Star Inn chef ANDREW PERN has a delicious suggestion for your Sunday menu.

THIS Easter weekend is a great opportunity to gather together friends and family for dinner or a relaxed lunch, perhaps after a walk around York’s city walls to see all the daffodils at their sunny yellow best.

Here is a recipe that would suit the occasion very nicely. My lamb with asparagus main course has a little hint of lavender, which is a French influence,Yorkshire meets Provence, but don’t let that put you off.

We have some extremely good asparagus producers around the York area at Sand Hutton, Acaster Malbis and Helperby, so look out for local asparagus too.

Happy Easter!

Roast loin of lamb with Sand Hutton asparagus, Lowna Dairy goat’s cheese and garden lavender vinaigrette (serves four)

Ingredients

4 x 115g lamb loins from the saddle
2tsp Pommery mustard
2 sprigs lavender leaves, roughly chopped
2 x goats’ cheese (or any fresh, soft variety) each weighing approx 100g
1tsp black peppercorns, cracked
1tsp finely chopped chives
Olive oil for frying
200g wild rocket leaves and soft garden herbs such as oregano or flat leaf parsley
12 medium asparagus spears

For the garlic croutons
2 slices wholemeal bread
115g butter, softened
½ clove garlic, crushed

For the vinaigrette
3tbsp each of Pommery mustard, extra virgin olive oil and cider vinegar
1tsp chopped lavender
1tsp runny honey

Method

Trim the lamb loins, roll in the grain mustard and then in the chopped lavender. Wrap tightly in cling film and chill until ready to cook.

For the croutons: pre-heat the oven to 190°C, Gas Mark 5.

Remove the crusts from the bread and cut into 1cm cubes. Melt the butter in a small pan with the garlic – do not let it boil.

Then add the bread cubes and stir until thoroughly coated with butter. Place on a small baking sheet and bake in the pre-heated oven for eight minutes until crisp and golden. Leave to cool.

For the mustard and honey vinaigrette, simply whisk all the ingredients together. Cream the goats’ cheese in a blender for two to three minutes. Add a touch of cream, if required, to slacken – the mixture should stand in peaks. Season with cracked black peppercorns and chives.

Unwrap the lamb. Heat a little olive oil in a frying pan and fry the meat for 2 to 3 minutes on each side until an even crust forms. Lift out of the pan and rest.

Pipe or spoon three pyramids of goats cheese at triangular points on four plates.

Arrange the wild rocket garden herbs and croutons in the centre of the plate and one asparagus spear between each pyramid.

Cut each lamb loin into five slices and arrange on top of the salad. Drizzle some vinaigrette around the plate and over the lamb to give it a little shine and serve immediately.