lamb sauce

Finely slice the shallots.
In a saucepan, sweat shallots in a little neutral oil until soft (no colour).
Add black peppercorns and bay leaf, cook briefly.
Deglaze with red wine and reduce by two-thirds.
Add lamb stock and simmer gently until reduced to a sauce consistency.
Pass through a fine sieve.
Mount with butter just before serving. Adjust seasoning.

fondant potatoes

Season the potato discs well with salt.
In a sauté pan, colour one flat side of the potatoes in a little oil until golden.
Flip, add butter and lightly crush garlic cloves.
Add chicken stock to come halfway up the potatoes.
Bring to a gentle simmer, then cook covered (or baste continuously) until tender.
Remove lid and reduce liquid, basting until the potatoes are soft, glazed, and shiny.
Hold warm in the pan.

pea velouté

Bring chicken stock to the boil.
Add peas, cook briefly until just tender and bright green.
Add spinach and mint, wilt quickly.
Blend until smooth, adding a touch of stock if needed.
Pass through a fine sieve.
Season with salt, pepper, and a small squeeze of lemon juice.
Aim for a loose purée consistency (fluid but coating). Keep warm, do not overheat.

morels

Halve large morels if needed.
In a hot pan, sauté in butter until lightly coloured.
Season with salt.
Deglaze with a splash of Madeira and reduce to glaze.
Finish with a knob of butter for shine.

asparagus (butter emulsion)

In a sauté pan, add a splash of water, a knob of butter, a pinch of salt, and a small pinch of sugar.
Bring to a simmer to create a light emulsion.
Add asparagus and cook gently, turning, until tender but still with bite.
The liquid should reduce to a glossy coating.

lamb loin

Season lamb well with salt.
Place in a cold pan and slowly render the fat, allowing it to become golden and crisp.
Increase heat, colour evenly on all sides.
Add butter and baste briefly.
Cook to medium-rare (approx 52–54°C internal).
Rest well.
Slice each portion into two neat pieces.

finish

Reheat all components gently.
Check seasoning across everything.
Warm plates.

plating

Spoon a generous oval of pea velouté slightly off-centre, leaning towards the front of the plate. Keep it smooth and fluid.
Place 3 asparagus spears horizontally across the velouté, tips pointing to the right, slightly overlapping and sitting naturally.
Sit the fondant potato to the left-hand side, just touching the velouté but not
submerged — golden side facing up.
Arrange the morels around the composition, mainly behind and slightly under the lamb position, creating depth.
Place the two slices of lamb on the right-hand side, slightly angled and leaning naturally against the garnish - fat cap facing upward and visible.
Spoon the lamb sauce around and partially under the lamb, allowing it to pool lightly and bleed into the velouté without covering it.
Add a few fresh peas dotted lightly over the velouté for freshness and detail.
Place wild garlic leaves diagonally through the dish, one sitting under the lamb and one crossing the plate to give height and movement.
Finish with a few nasturtium leaves (or similar) tucked around for softness and
colour contrast.