Don’t be too hasty to choose spring lamb this Easter. Hogget, a sheep aged between one and two years, is wonderfully succulent and makes an excellent alternative. Try Philippa Davis’ recipe for ginger, mint and garlic grilled hogget leg steaks with quick pickled rhubarb to put seasonal ingredients to good use while you can.

Spring is an exciting season for the cook, with many fresh ingredients ready to eat. But spring lamb isn’t necessarily one of them. For more inspiration on alternative Easter joints, follow our recipe for stuffed and rolled shoulder of hogget.

GINGER, MINT AND GARLIC GRILLED HOGGET LEG STEAKS WITH QUICK PICKLED RHUBARB

Serves 6

For the rhubarb

• 200g rhubarb, cut into 1cm lengths
• 120ml water
• 120ml cider vinegar
• 75g granulated sugar
• 1 dsp fine sea salt
• 20g fresh ginger, roughly chopped
• 1 small chilli
• 2 bay leaves
• 1 tsp coriander seeds
• ½ tsp mustard seeds
• 1 tsp fennel seeds
• 2 sprigs mint
• 1 small sprig rosemary

For the steak

• 6 x 200g leg steaks

Marinade

• 2 cloves of garlic, finely crushed to a paste with a pinch of salt
• 1 lemon, zest and juice
• 20g fresh ginger, finely grated
• 12 mint leaves, finely sliced
• 2 tbsp olive oil

This quick pickling method helps keep the wonderful bright-pink rhubarb flavour and crunchy texture.

For the pickled rhubarb, place everything except the rhubarb into a saucepan and slowly bring to the boil.

Place the rhubarb in a sterilised jar and pour over the hot pan contents; leave to cool, then place in the fridge for at least 24 hours.

For the hogget steaks, mix all the marinade ingredients together in a bowl. Toss the marinade onto the leg steaks, cover and leave in the fridge for one hour.

Place a griddle or frying pan on a high heat. Cook the steaks, in batches if needed, on both sides for a couple of minutes — the meat is best served pink.

Serve on warm plates with a few pieces of pickled rhubarb.

Serve with Jersey royal potatoes and buttered greens.