INGREDIENTS

(serves one)

¼ boned best end of loin of lamb, reserve flank fat 1 clove garlic
10g shredded basil
Salt and pepper
1 baby aubergine
3 baby globe artichokes
Rosemary and garlic olive oil
Salt and pepper
2 slow-roasted baby plum tomatoes
1 baby bell pepper
3 ribbons of courgette
1tsp garlic rosemary emulsion (see note)
4cm cylinder of baked potato gratin
30g tomato compote
Lamb jus infusion is made with a chicken stock base, rosemary, capers and olive oil

METHOD

Rub loin with garlic, season, cover flesh with basil, season, wrap in its own fat and tie. Roast in a very hot oven for 10 minutes and rest before carving. Cook aubergine and globe artichokes on a griddle, then slow-roast in the oven after seasoning with olive/rosemary oil, salt and pepper, about 20 minutes. Reheat the roasted tomato, chargrill the baby bell pepper, peel and remove seeds. Heat the courgette ribbons in a garlic and rosemary emulsion until they wilt.

To serve, reheat all ingredients and arrange as shown. Slice loin of lamb at an angle, against the grain. Add lamb jus.

Note: Rosemary garlic emulsion - blend four cloves of blanched garlic with a sprig of rosemary, salt and 10ml olive oil.