Rump of salt marsh lamb with samphire patties

Serves 4

Some of the best-tasting lambs are the lucky beasts that are left to roam on the seashore and feed on all of the wild plants that thrive along our coastline. If your butcher can't cut you rumps of lamb, then a best end will do.

2 rumps of lamb, boned and weighing about 180-200g each
A tablespoon of vegetable or corn oil
150g of samphire with any woody ends removed
80g self-raising flour
1 small egg, beaten
50-60ml milk
4 spring onions, trimmed and finely chopped
Salt and cayenne pepper
Olive oil for frying

Preheat the oven to 200C/gas mark 6. Season the lamb, heat an oven tray or oven-proof frying pan on the stove with a little vegetable oil and brown the lamb nicely on all sides; then place in the oven and roast for about 12-15 minutes, keeping it nice and pink. Leave on a plate to rest.

Meanwhile, boil up a pan of water and blanch the samphire for 20 seconds; drain, run under the cold tap and dry on kitchen paper.f

Mix the egg and flour in a bowl and add enough milk to form a thick, pouring-consistency batter. Mix in two-thirds of the samphire and spring onion and season with the salt and cayenne pepper.

Heat a tablespoon of the olive oil in a heavy or non-stick frying pan and drop in a couple of spoonfuls, or quarter of the mix at a time, of the batter to form patties. Cook them on a medium heat for a couple of minutes on each side, until crisp; remove and drain on kitchen paper. Repeat with the rest of the mixture, then re-heat in the oven or under the grill.

To serve, place the patty in the centre of warmed serving plates, slice the lamb and arrange on top and quickly toss the rest of the samphire in a pan in a little olive oil and scatter on top.