Roast best end of lamb with lavender and potato rosti

Method

1. Preheat the oven to 200°C/gas 6.

2. Season the lamb with salt and freshly ground pepper. Spread the Dijon mustard evenly over the lamb.

3. Mix together the chopped chervil, thyme, rosemary and mint. Roll the lamb evenly in the mixed herbs, then wrap it in the pig's caul., cover with Dijon mustard then roll in the mixed herbs and wrap it in the pig's caul.

4. Heat the olive oil in a heavy-based roasting tray over the hob. Add the lamb and cook until golden brown on all sides.

5. Transfer the lamb to the oven and roast for 7 minutes, turning frequently.

6. Meanwhile, mix the grated potato with the lavender and clarified butter. Season with salt and freshly ground pepper.

7. Heat a heavy-based frying pan. Place the potato mixture inside a round cutter in the pan and fry until golden. Turn over, cook briefly, then remove from direct heat and keep warm.

8. Remove the lamb from the roasting tray, rest and keep warm. Spoon off the excess fat from the roasting tray.

9. Place the tray over a high heat on the hob. Add the sherry vinegar, scraping vigorously to de-glaze the pan, and cook briskly until reduced.

10. Add the lamb jus, bring to the boil and add the unsalted butter and the diced tomato.

11. Place the potato cake in the centre of a plate. Slice the lamb into 2 equal portions and place on either side of the potato cake. Spoon over the lamb jus sauce. Garnish with rosemary sprigs and serve at once.

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Ingredients

1 best end of lamb boned, fat and sinew removed
salt and fresh ground black pepper
1 tbsp Dijon mustard
25g fresh chervil, finely chopped
25g Thyme, finely chopped
25g fresh rosemary, finely chopped
25g fresh mint, finely chopped
75g crepinette (pig's caul)
2 tbsp sherry vinegar
1 plum tomato, lanched, peeled, de-seeded and cut into small dice
200ml lamb jus
1 potato, peeled and grated finely
large pinch of dry lavender buds
4 tbsp clarified butter (ghee)
2 tbsp unsalted butter
2 large sprigs of fresh rosemary, deep-fried, to garnish

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