Ingredients

Ingredients For the stuffing and lamb

• knob of butter

• 1 tbsp olive oil, plus extra for cooking the lamb

• 120g/4¼oz mixed wild mushrooms, roughly chopped

• 1 garlic clove, finely chopped

• 2 stems asparagus

• 1 short saddle of lamb, boned, skinned, fat left on (ask your butcher to do this for you)

• 250g/8¾oz caul fat, soaked in cold water for an hour (available from some butchers)

For the vegetables

• 1 small aubergine

• 1 courgette

• dash olive oil

• 1 red pepper, quartered, seeds removed

• 12 baby plum tomatoes

• 1 sprig fresh thyme, leaves only

For the blue cheese dauphinoise

• 250ml/8¾fl oz double cream

• 2 garlic cloves

• 1 sprig fresh thyme

• 100g/3½oz strong blue cheese (such as Roquefort), chopped

• 3 potatoes, peeled

• butter, for greasing

For the thyme and lavender jus

• 1 tbsp olive oil

• 1 shallot, finely chopped

• 1 carrot, finely chopped

• 1 garlic clove, crushed to a paste

• 1 sprig fresh thyme

• 1 sprig dried lavender, flowers only

• splash white wine

• 250ml/8¾fl oz lamb stock

To serve

• 150g/5¼oz spinach, washed thoroughly

• 25g/1oz black olives, roughly chopped

Description

Recipe Uses Knob Of Butter, 1 Tbsp Olive Oil, Plus Extra For Cooking The Lamb, 120g/4¼oz Mixed Wild Mushrooms, Roughly Chopped, 1 Garlic Clove,...

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