Serves 2

Prep time 30 minutes


50ml extra virgin olive oil
2 lamb saddles
2 cloves garlic
4 sprigs thyme
2 cinnamon sticks
2 star anise
1 large artichoke
Baby carrots

Ingredients For the Puree

200g peas
1 large onion
2 cloves garlic
2 sprigs thyme
250ml vegetable stock
2 tbsp. extra virgin olive oil

IngredientsFor the Fondant

2 large potatoes
2 knobs salted butter
1 sprig rosemary
100ml chicken stock
2 bay leaves
2 cloves garlic

Ingredients For the Pan Roasted Asparagus

4 asparagus
Ice cubes
Pinch rock salt

Ingredients For the lamb Jus

1kg lamb bones
4 large carrots
4 large onions
4 celery sticks
2 whole leeks
2 tbsp. tomato paste
2 tbsp. granulated sugar
500ml cooking red wine
100ml cooking brandy
Water to cover everything

Ingredients For the Port Reduction

500ml port wine
100g sugar

Method For the Lamb

De-bone lamb saddle and remove excess fat and silver skin. Roll it in cling film and make sure that sides are tightly closed. Put everything in a vacuum pack and cook at 52°C for 2 hours.

Method For the Puree

Fry the chopped onions, garlic and thyme and add in the stock, bringing up to the boil on high heat. Remove from the flame and add the peas. Leave the peas in the stock for 3 to 4 minutes, then blend and pass through a fine sieve for a smooth result.

Method For the Fondant

Cut the potatoes with a round cutter and trim the edges. Place in a cold pan with oil, garlic and rosemary and on medium heat fry until they start to turn golden. Add the butter and leave on a medium heat for a few more minutes. Place in a dish and half cover with chicken stock; cook in the oven at 175°C for 25 minutes.

Method For the Pan Roasted Asparagus

Boil water and salt in a saucepan. Peel asparagus from under the tip and boil for three minutes. Plunge in ice water straight after. Heat a pan with just a drizzle of extra virgin olive oil to sear the asparagus and slightly season with fine salt and fresh black pepper before serving.

Method For the Jerusalem Baby Carrots

Simply peel and trim the carrots to the same size and boil for 4 minutes. Plunge in ice water to stop from overcooking.

Method For the Jerusalem Artichoke Crisps

Thinly slice one large artichoke with a mandolin and fry in hot oil at a temperature of 180°C.

Method For the Lamb Jus

Roast lamb bones in oven at 175°C for 45 minutes; add tomato paste for the last 10 minutes. When done put bones in a pot and cover with water and bring to boil; simmer for around 9 hours.

Skim the excess fat that rises above the stock frequently. This is the key to a successful jus. In the meantime, roughly cut all vegetables and put half in the stock after it has simmered and leave to simmer for another hour. When done pass through fine sieve.

In a pan, seal the lamb trimmings that you have from the lamb saddle and deglaze the pan with brandy and red wine. Flambé the mixture and let it reduce. Pan roast the rest of the vegetables and add them to the stock; let them simmer for an hour together with red wine and brandy reduction. After an hour, pass through a cheesecloth for the last time and let it simmer on low heat until a form of a gravy appears. Skim for the last time and you can freeze for longer shelf life and defrost before using. Before you serve finish with 2 knobs of butter for a shiny result.

Method For the Port Reduction

Place 500ml port and 100g sugar in a pan and bring to the boil. Reduce to low heat and stir occasionally with a spoon. When the back of the spoon remains coated, remove from heat and let it cool down.

Plate as seen above.