Devon spring lamb in herb and anchovy butter

Method

1. For the tarragon vinaigrette: put the lemon juice, wine vinegar, sugar and a pinch of salt and freshly ground black pepper into a bowl. Whisk in the olive oil.

2. Using a funnel if necessary, transfer the dressing into a jar or bottle and add the garlic cloves and sprigs of tarragon. Put a lid or cork on the bottle or jar and leave to infuse.

3. Cut each lamb chump into 2 pieces and season well with sea salt and freshly ground black pepper. Heat a little olive oil in a heavy-based frying pan until hot and sear the lamb pieces until they are golden brown, then set aside and leave them to cool.

4. For the herb and anchovy butter: melt 20g of the butter in a small pan and cook the shallots and garlic until soft and translucent. Add a splash of wine and reduce by half, then add the chopped thyme and bay leaf and cook for a further 2 minutes. Leave to cool.

5. Put the rest of the butter into a food processor and process until it turns white and fluffy. Add the parsley, capers, gherkins, anchovies, tarragon, egg yolks and lemon juice. Process briefly to mix, then add the cooled shallot mixture and combine.

6. Put the butter on a sheet of greaseproof paper, roll up into a sausage and refrigerate until needed.

7. When ready to serve, spread the cooked lamb chumps liberally with the herb and anchovy butter and grill them gently for 6-8 minutes.

8. Shake the vinaigrette well and use the desired amount to dress the salad leaves.

9. To serve, arrange the grilled lamb on a plate and serve with dressed salad leaves and minted new potatoes.