1 best end of lamb - eye of meat only
30g live yogurt
25g tapenade
1 sheet caul fat
Olive oil
1 x 10cm disc dauphinoise potatoes or potato galette
40ml lamb jus
8 leaves of basil
11/2 plum tomatoes, deseeded and skinned

Method

Marinate the lamb in the yogurt for two days. Spread the tapenade over the caul fat and use to wrap the lamb. Drizzle with a little olive oil and wrap in clingfilm, tying at each end. Steam the lamb for 8-10 minutes, rest for 6-8 minutes, then cut into three. Pan-fry the potato until golden brown. Heat the lamb jus and add the basil and tomatoes. Spoon the sauce on to the plate and put the potato and lamb on the sauce.

David Cavalier

Photo © Sam Bailey