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CHEF ADAM HANDLING – FROG Lamb, Courgette Flowers, Goat’s Cheese, Honey

Taken from Adam Handling’s debut cookbook, Smile or Get Out the Kitchen



  • 50ml extra virgin olive oil
  • 3 sprigs of thyme
  • 3 bay leaves
  • 2 lamb cannons (approx. 450g each)
  • 1 sprig of rosemary


  1. Remove top layer of sinew from the lamb
  2. Place the lamb, fat side down, in a cold frying pan with the olive oil
  3. Roast the lamb to render away the fat and then drain the excess fat away
  4. Add the herbs and turn the lamb
  5. Cook at 120°C for 9 minutes
  6. Leave to rest slightly before cutting



Courgette flowers

  • 500g goat’s cheese
  • 50ml olive oil
  • 50ml honey
  • 8 sprigs of thyme, chopped
  • 6 courgette flowers
  • 5 shallots, finely diced
  • Salt and pepper to season
  • Plain flour for dusting
  • Oil for deep frying


  1. Finely dice the shallots
  2. Cook the finely diced shallots in a saucepan until roasted with the olive oil and thyme
  3. Season to taste
  4. Allow to cool
  5. Add the honey and goat’s cheese and beat with a spoon
  6. Spoon the goat’s cheese mixture into the flowers
  7. Lightly flour and then deep fry in oil until crispy



 Courgette and basil puree

  • 50ml olive oil
  • 5 cloves of garlic
  • 5 courgettes
  • 1 bunch of basil


  1. Peel the courgette, discarding the flesh but keeping the peel
  2. Finely chop the peel, pick the basil leaves
  3. Add olive oil to a large saucepan with the garlic and courgette peel
  4. Cook until golden brown, add the basil, and blend

For the garnish

Quenelle the goat’s cheese mixture

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