Ingredients

Ingredients For the oven-dried tomatoes

• 4 plum tomatoes, cut into quarters (San Marzano or Roma varieties are ideal for this as they have few seeds and low acidity. Cherry tomatoes cut in half would do as well)

• extra virgin olive oil, for preserving

For the black olive tapenade

• 100g/4oz pitted Kalamata olives

• 4 tbsp extra virgin olive oil

• 2 tbsp water

For the braised shallots

• 4 banana shallots, peeled with the root intact

• 1 sprig thyme

• 2 pinches sea salt

• 2 whole black peppercorns

• 2 tbsp olive oil

For the onion and garlic purée

• 3 tbsp olive oil

• 4 medium onions (700g/1lb 9oz), finely chopped

• 6 garlic cloves, finely sliced (use 12 cloves if you are using new season garlic as the flavour is more delicate and gentle)

• 4 sprigs thyme, leaves only

• 1 pinch sea salt

• 1 pinch freshly ground white pepper

• 3 tbsp extra virgin olive oil

For the meat

• a selection of lamb cuts from Raymond’s other lamb recipes (see Top recipe tip below)

Description

This Is A Real Celebration Of The Amazing Variety Of Tastes And Textures That Come From One Beast. Like Many Of Raymond Blanc’s Restaurant Dishes,...

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