To make the sauce, reduce the veal and chicken stocks together to a light syrup. Add the juices from the lamb and whisk in the butter piece by piece. Stir in the diced tomato, the truffle if using, and parsley leaves, and season to taste.
Cut the lamb into slices and arrange in a fan on each plate. Pour a little sauce around each portion and garnish with a red capsicum tart — a puff pastry tartlet filled with a mousse of skinned red pepper, chives, double cream and egg and baked — and a cooked artichoke heart filled with a mixture of lightly grilled wild mushrooms in a foie gras and port cream.
© 1989 Kit Chapman. All rights reserved.