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For the potatoes:

  • Flat leaf Parsley 10 g
  • Chervil 11 g
  • New potatoes 500 g
  • Rapeseed oil 20 ml

For the lamb:

  • Loin of lamb 1 kg
  • Sea Salt 1 g
  • Ground black pepper 1 g
  • Rapeseed oil 20 ml

For the garnish:

  • White Chicken Stock (scratch) 500 ml
  • Streaky bacon 100 g
  • Banana shallots 100 g
  • Rapeseed oil 20 ml
  • Frozen peas 300 g
  • Chicory 300 g
  • Butter 20 g
  • Mint 20 g

For Service:

  • Watercress 50 g
  1. For the potatoes:

    • Boil the potatoes for 10 min. then drain and allow to cool until needed. Blend the herbs and oil together then set aside until needed.
  2. For the lamb:

    • Season the lamb then seal all over and roast for 5-6 min. then remove, cover and allow to rest.
  3. For the garnish:

    • Peel and dice the shallots then sweat with the bacon for 2-3 min. then add the chicory and peas then pour in the stock. Bring to the boil and cook for 2-3 min. then remove from the heat and add in the butter, mintand stir to create an emulsion.
  4. For Service:

    • Reheat the potatoes then toss in the herb oil.
    • Spoon the peas into a serving plate, slice the lamb and sit on top.
    • Add the potatoes and garnish with the watercress.
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