INGREDIENTS

250g trimmed lamb loin

For the marinade
25g thyme
25g garlic
150ml olive oil
4 crushed juniper berries

For the mirepoix
30g onion
30g carrot
10g diced bacon rind
5ml olive oil
20ml tomato purée
Mushroom trimmings
4 crushed peppercorns
150ml port
450ml lamb stock
175g lamb's sweetbreads
8 shallots, diced
150g mixed wild mushrooms, diced
55g pre-soaked borlotti beans
70g butter
1 measure Madeira
170g bread (thin slices)
450g potatoes
80g pancetta, diced
150ml cream
2 coarsely chopped courgettes
8 pieces of turned turnip
16 pieces of squash
Salt and pepper
1tsp picked thyme
225g red onion, finely sliced
30ml honey
300ml red wine
15ml sherry vinegar
Oil

METHOD

Bone and trim the lamb loin. Mix the marinade ingredients and pour over the lamb. Refrigerate. In a hot pan, roast the lamb trimmings and the mirepoix, deglaze with the port and add the lamb stock. Simmer for 40 minutes and pass through muslin. Blanch the lamb sweetbreads in salted water and refresh. Clean away the skin and break into small nuggets.

In a pan, sweat the shallots in 50g of butter with the mushrooms and beans. Deglaze with Madeira, add 200ml of the new lamb stock and cook out. Line four buttered dariole moulds with bread and fill with the sweetbread mix.

Boil the potatoes. Drain, put through a ricer. Fry the pancetta, add potato and cream. Season and keep warm.  Blanch the vegetables, brush with oil, put them in a pan with thyme and roast for 15-20 minutes. Put the red onion in a pan with honey, red wine and sherry vinegar and cook till all the liquid has been absorbed.

Heat a sauté pan and seal the lamb in a little hot oil. Roast until pink, rest and keep warm.

To assemble, turn out the dariole, pipe the pancetta mash beside it. Carve the lamb and rest just off the mash, add a spoonful of marmalade, garnish with vegetables, sauce and serve.

Kevin MacGillivray