Ingredients Jump to Instructions ↓

  1. 1 middle neck and best end of lamb , bonedfat and sinew removed black pepper

  2. 1 tbsp Dijon mustard

  3. 25 g chervil , finely chopped

  4. 25 g thyme , finely chopped

  5. 25 g rosemary , finely chopped

  6. 25 g fresh mint , finely chopped

  7. 75 g pig's caul fat , (crepinette)

  8. 2 tbsp sherry vinegar

  9. 1 plum tomato , lanched, peeled, de-seeded and cut into small dice

  10. 200 ml lamb jus

  11. 1 potato , peeled and grated finely large pinch of dried lavender flowers

  12. 4 tbsp clarified butter , (ghee)

  13. 2 tbsp unsalted butter

  14. 2 large sprigs fresh rosemary , deep-fried, to garnish

Instructions Jump to Ingredients ↑

  1. Roast best end of lamb with lavender and potato rosti Method 1. Preheat the oven to 200°C/gas 6.

  2. Season the lamb with salt and freshly ground pepper. Spread the Dijon mustard evenly over the lamb.

  3. Mix together the chopped chervil, thyme, rosemary and mint. Roll the lamb evenly in the mixed herbs, then wrap it in the pig's caul., cover with Dijon mustard then roll in the mixed herbs and wrap it in the pig's caul.

  4. Heat the olive oil in a heavy-based roasting tray over the hob. Add the lamb and cook until golden brown on all sides.

  5. Transfer the lamb to the oven and roast for 7 minutes, turning frequently.

  6. Meanwhile, mix the grated potato with the lavender and clarified butter. Season with salt and freshly ground pepper.

  7. Heat a heavy-based frying pan. Place the potato mixture inside a round cutter in the pan and fry until golden. Turn over, cook briefly, then remove from direct heat and keep warm.

  8. Remove the lamb from the roasting tray, rest and keep warm. Spoon off the excess fat from the roasting tray.

  9. Place the tray over a high heat on the hob. Add the sherry vinegar, scraping vigorously to de-glaze the pan, and cook briskly until reduced.

  10. . Add the lamb jus, bring to the boil and add the unsalted butter and the diced tomato.

  11. . Place the potato cake in the centre of a plate. Slice the lamb into 2 equal portions and place on either side of the potato cake. Spoon over the lamb jus sauce. Garnish with rosemary sprigs and serve at once.


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