ingredients
Serves 4
2oz whole skinned hazelnuts
1tsp mustard
1tbsp white wine vinegar
4tbsp oil/ half ground nut, half olive
1tsp chopped parsley
1tsbp chopped mint
Salt & pepper
1 pair best ends of lamb
Oil and butter to roast
1tsp mustard
1tbsp white wine
12oz cooked new potatoes in skin
2oz butter
2oz chopped shallots
Selection of soft leaves
Method
- Chop half the hazelnuts fine and put to one side
- Chop the rest not so fine and put into a bowl
- Add the mustard, white wine vinegar, oil, parsley and mint and season, keep to one side
- Trim the meat from the bones and take off most of the fat
- Heat the oil and butter then sear the outside of the meat
- Take off the heat and allow to cool
- Mix mustard and white wine and brush the lamb
- Roll in the fine hazelnuts
- Roast on a wire in a tray in a hot oven 200°c until cooked pink, approx 8-10 minutes
- Take out and allow to rest for 5 minutes
- Slice the potatoes and colour in the melted, heated butter
- Sprinkle with chopped shallots and season
- Lay the potatoes in the centre of the plate
- Slice the lamb and lay on top
- Season the salad leaves with the dressing
- Pile in the centre and serve