1tbs rosemary oil
1tbs mint oil
2tbs veal jus
12 carrots, turned
12 new potatoes, turned
48 fine beans
50 broad beans, shelled
12 spring onions, trimmed
12 asparagus spears
Salt and pepper
2 French-trimmed racks of lamb (seven-bone), cut in half
40ml oil
40g butter

For the dressing
1 shallot, chopped
20ml olive oil
3 plum tomatoes, concassé
Salt and pepper
8tbs tomato fondue

For the garnish
Rosemary
Mint
1tbs flat-leaf parsley, chopped

To make the dressing, sweat the shallot in olive oil. Add the concassé and season. Sweat for a further 2-3 minutes, then add the fondue and heat. Remove and chill.

Blanch and refresh the carrots, potatoes, beans, spring onions and asparagus. Season the lamb and seal in oil and butter. Roast at 180ºC for 7-8 minutes. Remove and rest for five minutes.

Reheat the vegetables. Warm the tomato dressing and add the rosemary and mint oils and the veal jus. Check seasoning.

Season the vegetables and arrange on a plate. Carve the lamb and add to the plate. Drizzle the dressing around and garnish with rosemary, mint and parsley.

John Rudden

Photo © Rob Whitrow