# Grilled Leg Of Lamb With Wild Garlic And Almond Pesto With Carrot Skordalia

Page: https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/grilled-leg-of-lamb-with-wild-garlic-and-almond-pesto-with-carrot-skordalia
Text version: https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/grilled-leg-of-lamb-with-wild-garlic-and-almond-pesto-with-carrot-skordalia.md
Podcast: [Cooking with Paula McIntyre](https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749)
Published: 2026-04-04T11:00:00+00:00
Episode link: http://www.bbc.co.uk/programmes/p0nbgmdt
Audio file: http://open.live.bbc.co.uk/mediaselector/6/redir/version/2.0/mediaset/audio-nondrm-download-rss/proto/http/vpid/p0nbgjtr.mp3
Processing state: not_requested
JSON: https://stenobird.com/v1/public/podcasts/cooking-with-paula-mcintyre-683749/episodes/grilled-leg-of-lamb-with-wild-garlic-and-almond-pesto-with-carrot-skordalia
Duration seconds: 420

## Resource

Recipe Grilled leg of lamb with wild garlic and almond pesto 4 x 175g lamb leg steaks 1teaspoon fennel seeds ¼ teaspoon dried oregano 1 teaspoon castor sugar 1 teaspoon seasalt 1 tablespoon oil Grind the fennel seeds as finely as possible and mix in with the oregano, sugar and oil. Rub all over the lamb and refrigerate for a couple of hours. Remove from fridge half an hour before cooking. Wild garlic and almond pesto 35g wild garlic leaves, washed in cold water, patted dry in kitchen paper and shredded 35g flaked toasted almonds 75ml olive oil Zest 1 lemon ( keep the juice for the skordalia) Salt and pepper to taste Blend well and check seasoning. Carrot Skordalia 4 medium carrots – preferably local, scrubbed and cut in half lengthwise 1 tablespoon oil ½ teaspoon seasalt Juice 1 lemon 50ml good olive oil Take a sheet of parchment paper and place carrots on top. Drizzle over the tablespoon of oil and scatter over the salt. Gather into a parcel and bake in a 180oc oven until tender – about 40 minutes. Chop the carrots and blend with the lemon juice and oil and any cooking juices. Add a little water to loosen up if required. Check seasoning. To Cook Lamb Heat a large grill pan until smoking hot and add the lamb. Cook for 3 minutes then flip over and cook for a couple of minutes on the other side. Spoon some of the pesto over the top of each steak and allow to rest. Serve with the skordalia.

## Actions

- request_transcript: `POST https://stenobird.com/v1/public/podcasts/cooking-with-paula-mcintyre-683749/episodes/grilled-leg-of-lamb-with-wild-garlic-and-almond-pesto-with-carrot-skordalia/transcription-requests` — Idempotently request low-priority transcript generation for this episode.
- read_markdown: `GET https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/grilled-leg-of-lamb-with-wild-garlic-and-almond-pesto-with-carrot-skordalia.md` — Read the agent-friendly Markdown representation of this episode resource.

A page view does not enqueue transcription. Agents should invoke `request_transcript` explicitly when they need this episode processed.

## Transcript

Full transcripts are not published on public pages unless there is a clear rights basis.