Serves 4 1 x 500g top rump muscle from leg of lamb juice of 1 orange juice of 1 lemon 8-10 basil stalks 1 tbsp coriander seeds, crushed 75ml olive oil Oil for frying 30ml extra virgin olive oil Braising stock: 1 litre lamb stock 1 litre chicken stock 1 carrot, diced 1 leek, diced 1 celery stick, diced 1 garlic clove 3 lemon thyme sprigs 1 stalk lemon grass Printemps vegetables: Seasonal English spring vegetables i.e, leeks, courgettes, carrots, trompette mushrooms, baby onions, garlic Half raw beetroot 1 head fennel Juice of 1 lemon Sea salt 100ml olive oil and 2 tbsp for fennel and beetroot 1 tbsp balsamic vinegar 200ml stock 1 globe artichoke heart, prepared and left raw 50g pea-shoots Black pepper
For the navarin of lamb, mix orange and lemon juice with basil stalks, crushed coriander seeds and olive oil to create the marinade. Rub into the lamb and marinate for 24 hours. Seal the marinated lamb in a hot oil until well browned all over. Combine all ingredients and braise for 7 hours at 180 degrees celcius. Once cooked, take the lamb out of the pot and seal in a plastic vaccum pack. Take 100ml of the braising jus, adding the extra virgin olive oil to make the lamb dressing. Leave for 24 hours in the fridge. Take the lamb and slice paper thin. Lay it out very flat on a plate. Using the vegetable peeler, peel and shave the beetroot and fennel into fine slices. Toss the fennels with lemon juice, sea salt and olive oil. Toss the beetroot with olive oil, balsamic vinegar and sea salt. Set aside. To serve For the vegetables, mix together the olive oil and stock into an emulsion and use to gently cook the prepared onions and garlic. At the last minute shave the raw aertichoke into the pea-shoots. Flash the plate of lamb in the oven for one minute so it starts to melt. It should be served warm enough to be aromatic, nut not hot. Dress with warm lamb vinaigrette and scatter the vegetables over the plate. Finish with the shaved fennel and beetroot. Recipe supplied by Sat Bains/Eblex