• 2 boneless lamb breasts, approximately 1.7 kg (3 lb 12 oz)
• rapeseed oil, for frying
• 1 bunch each red heirloom carrots and golfball carrots, trimmed, scrubbed
• 1½ tablespoons butter, for frying carrots and peas
• 250 g (9 oz) fresh peas, podded, reserved in ice bath
• 200 g (7 oz/¾ cup) natural yoghurt
• pea shoots, to serve

Mint Sauce

• 150 ml (5 fl oz) white wine vinegar
• 150 g (5½ oz/⅔ cup) caster (superfine) sugar
• 100 g (3½ oz/1 large bunch) mint, leaves picked, stalks reserved

Season the lamb with salt and pepper, place in a sous-vide bag and seal. Cook the lamb in a water bath at 63°C (145°F) for 24 hours. Remove from the water bath and place in the refrigerator to chill before removing it from the bag.

To pickle the mint for the mint sauce, bring the white wine vinegar and sugar to the boil in a medium saucepan until sugar has dissolved. Remove from the heat, add the mint stalks and leave to infuse for 1 hour. Strain the mixture, discarding the stalks, and put the liquid in the refrigerator to chill.

Heat a little rapeseed oil in a frying pan over medium heat. Put the lamb in the frying pan and cook on both sides until golden brown and crisp. Remove the lamb breasts from the frying pan and allow the meat to rest.

Separate the carrots by colour, season and seal in separate sous-vide bags. Place the bags in a large saucepan of simmering water. Cook carrots for 1–2 minutes or until just cooked. Remove carrots from the bags. In a frying pan, heat the carrots in a little butter and water, keeping the colours separate.

In a frying pan over low heat, gently heat the peas in a little butter.

Season the yoghurt with salt and set aside until the yoghurt reaches room temperature.

Put the mint leaves into a blender and blend with enough of the mint pickle to bring to a sauce consistency. Season the mint sauce with salt. It is important to make the mint sauce at the last minute so that it is as fresh-flavoured and colourful as possible.