Remove the loin of meat from the saddle and put aside. Remove the fat and keep this and the bones separate. In a very hot pan sweat off the fat and shallots. Roast the bones and tomatoes and add to the pan as well as the garlic, thyme and madeira. Reduce this and add the chicken stock and diced carrot. This needs to be further reduced whilst skimming the fat off the surface. Pass the sauce through muslin and further reduce.
Sweat the shallots in a pan with the butter until caramelised. Once caramelised add the cream and blend in a food processor. Pass through a drum sieve and put into a small pan for plating.
Put the goat’s cheese into a small piping bag and let it come to room temperature. This will allow it to soften and be piped onto the plate.
Remove the core of the tomato with a small knife and cut an X into the other side. Submerge in boiling water for 10-15 seconds, lift out and put into iced water. Peel off the skin and cut into four. Remove the seeds and place on a tray. Cover with the olive oil, icing sugar and basil. Place into a 90 degree oven for one hour then leave to cool.
Slice the courgettes into quarters length way. Remove the seeds and dice into 1-1.5 cm squares.
To serve, season the lamb and seal in a hot pan and then into a 180 degree oven for 4-5 minutes and leave to rest. The shallot purée needs to be heated up and swiped on the plate with a stepped pallet knife. Carve the lamb and place within the swipe. Roast the courgettes in a little butter, giving them a little colour. Place these and the confit tomatoes around the dish. Finally pipe the goat’s cheese on, place the micro basil onto the plate and sauce.