Lamb jus:
Add butter into a thick bottomed pan, place in chopped lamb trim and cook until golden. Peel shallots and cut into rings, place with garlic on top of lamb trim. Deglaze with water, add veal stock and thyme, skim off any scum that rises. Simmer for 40 minutes then pass off. Into passed sauce add chopped fresh tomato, garlic and rosemary as to freshen flavour. Pass through a double muslin.
Chive mayonnaise:
Machine whisk all ingredients except oil until smooth ribbon is made. Slowly add the chive oil until fully emulsified. Store the mayonnaise in the fridge until ready for plating.
Pipe out chive mayonnaise into circular design, place on new potatoes and build up with protein ingredients, vegetables and then nasturtium. In the centre of the circular design drop in a little lamb jus and finish with chive oil.