Boned Lamb with a Light Sauce


  • 4 x best ends of lamb, with six bones only, boned and trimmed
  • 50 g (2 oz) clarified butter

For the Sauce

  • 250 ml (8 fl oz) veal stock
  • 250 ml (8 fl oz) chicken stock
  • 25 g (1 oz) unsalted butter
  • 1 tomato, skinned, deseeded and diced
  • a little julienne of fresh truffle (optional)
  • a few flat parsley leaves
  • salt and pepper

For the Garnish

  • red capsicum tarts
  • artichoke hearts with mushroom and foie
  • gras cream


Preheat the oven to 230°C/450°F/Gas Mark 8. Seal the best ends of lamb on all sides in the clarified butter then place in a roasting tin and cook in the oven for 3—4 minutes.

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.