Honey and za'atar-glazed spring lamb with salsify and wild garlic purée Archive

Ingredients

• 2 tsp dried thyme leaves
• 2 tsp dried oregano
• pinch ground sumac (available from Middle Eastern stores)
• ½ tsp toasted sesame seeds
• pinch red chilli flakes
• pinch sea salt
• 1 tsp ground cumin
• 2 tbsp finely grated fresh root ginger
• 3 tbsp clear honey
• 4 x 125g/4½oz spring lamb tenderloin, trimmed
• 4 tbsp butter
• 300g/11oz salsify, peeled and chopped (keep in a bowl of acidulated water to prevent browning)
• 110ml/4fl oz water
• 200ml/7fl oz milk
• salt and freshly ground black pepper
• 25g/1oz butter
• 2 tbsp thick double cream
• 1 tbsp olive oil
• 4-5 tbsp wild garlic leaves, roughly chopped