Adding cherries to a lamb dish might sound an unusual combination – but it works. It certainly looks good, and with the cherries now coming into season, it makes a great British dish. You will find the best Oxfordshire cherries at Q Gardens, Milton Hill, near Steventon. Should you wish, you can even pick your own, which is a glorious way of spending a summer afternoon. Fresh local cherries are a treat not to be missed.

You will need:

  • One neck of lamb
  • One tbspn flour to dust lamb before frying
  • Sunflower oil
  • Two whole fresh garlic
  • Handful of freshly picked cherries
  • Half a glass of red wine
  • Four sprigs fresh mint – chopped fine
  • ¼ pt stock
  • Salt and freshly ground black peppercorns to season.

Method:

  • Roll the neck of lamb in seasoned flour.
  • Trim the garlic, slicing a little from the top so that the cloves are exposed.
  • Place the lamb and garlic heads in a large frying pan with just enough oil to cover the bottom.
  • Allow to cook gently, turning the meat until it is brown on all sides. Turn the garlic too.
  • When the lamb is brown, place lid on the pan and allow to cook on for about five minutes or until done – test by placing your finger on the meat, if it is firm it is ready.
  • Remove the lamb from the pan and allow to rest while you prepare the sauce.