Duo of Lamb, served with Fondant Potatoes, South Farm Vegetables and a Shallot and Artichoke Puree

Lamb Noisette

4-6 oz Lamb Noisetts

Garlic

Rosemary

Salt

Pepper

Neck of Lamb Fillet

4-6 oz neck of Lamb Fillet

2 Carrots chopped

1 Onion

2 Celery sticks

1 bulb of Garlic

Rosemary

Thyme

Salt

Pepper

2 Litres of Lamb Stock

300ml Red Wine

Vegetables

2 Baby Beetroots boiled and roasted

2 Carrots boiled and grilled

Greens: Kale, Spinach – blanched. Then pan-fried with white onions and garlic

Shallot and Artichoke Puree

100g  chopped Shallots

200g Jerusalem Artichokes chopped

1 clove of Garlic

100ml Chicken stock

1tsp Honey

Salt

Pepper

20g Butter

Red Kuri Squash Puree

200g chopped Red Kuri Squash

1 clove of Garlic

100ml Vegetable Stock

1tsp Honey

Salt

Pepper

20g Butter

Fondant Potatoes

3 large Potatoes, such as Maris Piper

2tsp Vegetable Oil

Salt and Ground Black Pepper to taste

3 Tablespoons Butter

4 Sprigs Thyme, plus more for garnish

120ml Chicken Stock, or more as needed

Lamb Noisette

Sear the Lamb. Then make a rub out of the garlic, rosemary, salt and pepper using a pestle and mortar. Rub this liberally on the lamb and then marinate the lamb and leave in the fridge for 24hours.

The next day, place the lamb on a roasting tray and leave out of the fridge for 1.5 hours before cooking.

Preheat the oven to 180c and roast the lamb for 8-10 minutes. Cover with foil and rest for 15-20 minutes.

Neck of Lamb Fillet

Sear the lamb fillet and season well. In the same pan brown the vegetables and deglaze the pan with wine and reduce to a glaze consistency. Transfer the lamb and vegetables to an oven proof tray add the lamb stock and cover with aluminium foil. Place in the oven at 140c for 3-4 hours, when cooked let it cool down until you can handle it, then roll the lamb into a sausage shape. Place in the fridge to set.

Save the cooking liquid for later.

Shallot and Artichoke Puree

Place the butter, shallots, artichoke, garlic and honey in frying pan cook slowly until golden brown then add chicken stock season well and cook until all ingredients are soft. When cooked blend until smooth.

Red Kuri Squash Puree

Place the butter, squash, garlic and honey in frying pan cook slowly until golden brown then add vegetable stock, season well and cook until all ingredients are soft. When cooked blend until smooth

Fondant Potatoes

Preheat oven to 220c

Slice off the two ends of the potatoes, and shape them in to rectangles. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outside; pat dry with kitchen roll. Place a heavy oven-proof frying pan over high heat. Pour in the vegetable oil; heat oil until it shimmers slightly. Place the potato with the best-looking ends into the hot oil; lower the heat to medium-high and pan-fry potatoes until well-browned, around 5 to 6 minutes. Season with salt and black pepper. Flip the potatoes onto the opposite ends. As they cook, add butter and thyme sprigs to pan. Cook until butter foams and foam turns from white to a pale tan colour. Season with more salt and pepper. Pour chicken stock into the pan.Transfer pan to a preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes.

Lamb Jus

Transfer the saved lamb neck cooking liquid and transfer into the pan and reduce it down to a sauce consistency, then add capers and finely chopped mint.

A big thank you to Helen Warner Photography for the photographs!