Olive oil poached lamb loin with miso and gorgonzola veloute

Heat oil in a saucepan to 80C, making sure not to overheat. Heat extra tablespoons of oil in a frying pan over medium high heat. Season lamb with salt and pepper and seal 1 minute each side. Place rosemary onto the base of a large deep dish; place sealed lamb over the top and pour over hot oil. Stand 15 minutes.

Bring chicken stock and eschallots to the boil in a pan over medium high heat. Add sweet potato and cook until just tender. Turn off heat and set aside until required.

Place squash into a pan with 3 tablespoons of water and butter and simmer gently until all the water has evaporated and the squash is cooked through. Process in a blender until smooth and season with salt; set aside.

For the sauce, heat veal stock over a gentle simmer until reduced by half. Mix blue cheese, miso and butter together to form a paste. Gradually whisk in teaspoons of miso cheese mixture until sauce is thick and glossy.

To serve, place one piece of sweet potato onto a plate. Spoon a large dollop of squash puree beside it. Remove lamb from oil and cut into 4 pieces. Place 2-3 pieces of lamb on top of puree. Drizzle sauce around lamb and garnish with a light drizzle of extra virgin olive oil.