Lamb, Courgette Flowers, Goat’s Cheese and Honey recipe by Adam Handling

Adam Handling

Adam Handling

1st May 2018
Adam Handling

Lamb, Courgette Flowers, Goat’s Cheese and Honey recipe by Adam Handling

Lamb, Courgette Flowers, Goat’s Cheese and Honey recipe.
Taken from Adam Handling’s debut cookbook, Smile or Get Out the Kitchen


  • For the lamb
  • 2 lamb cannons (approx. 450g each)
  • 50ml extra virgin olive oil
  • 3 sprigs of thyme
  • 1 sprig of rosemary
  • 3 bay leaves
  • For the courgette flowers
  • 5 shallots, finely diced
  • 50ml olive oil
  • 8 sprigs of thyme, chopped
  • 50ml honey
  • 500g goat’s cheese
  • 6 courgette flowers
  • Salt and pepper to season
  • Plain flour for dusting
  • Oil for deep frying
  • For the courgette and basil puree
  • 5 courgettes
  • 1 bunch of basil
  • 50ml olive oil
  • 5 cloves of garlic


For the lamb
• Remove top layer of sinew from the lamb
• Place the lamb, fat side down, in a cold frying pan with the olive oil
• Roast the lamb to render away the fat and then drain the excess fat away
• Add the herbs and turn the lamb
• Cook at 120°C for 9 minutes
• Leave to rest slightly before cutting
For the courgette flowers
• Finely dice the shallots
• Cook the finely diced shallots in a saucepan until roasted with the olive oil and thyme
• Season to taste
• Allow to cool
• Add the honey and goat’s cheese and beat with a spoon
• Spoon the goat’s cheese mixture into the flowers
• Lightly flour and then deep fry in oil until crispy
For the courgette and basil puree
• Peel the courgette, discarding the flesh but keeping the peel
• Finely chop the peel, pick the basil leaves
• Add olive oil to a large saucepan with the garlic and courgette peel
• Cook until golden brown, add the basil, and blend
For the garnish
Quenelle the goat’s cheese mixture

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.