If you go down to the woods today, it's likely the smell of wild garlic (ramsons) will fill the air. This wild relative of the chive can be eaten in many ways, both raw and cooked - in soups, salads, or taking basil's place in pesto. In this month's recipe it partners traditional rosemary to flavour some equally seasonal spring lamb.

We used the Cuisinart Mini Prep Plus Food Processor

Serves 4 as a main course

• 4 small or 2 large lamb cutlets
• For the crust:
• 50g white bread, torn into chunks
• 2 tbsp wild garlic leaves
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• Salt and pepper
• 1 tbsp olive oil
• knob of butter

1. Pre-heat the oven to 220°c.
2. Heat the olive oil and butter in a heavy frying pan until foaming but not coloured and pan fry the cutlets for a few minutes on each side until browned.
3. Meanwhile, in a small blender whizz the bread, garlic leaves, rosemary, thyme and salt and pepper. Press the mixture onto each cutlet, and roast in the oven for 15 minutes.
4. Serve with new potatoes and buttered curly kale.