Trim the lamb removing all the fat and clean the bones up to the eye of the meat. Set aside in a cold place while you prepare the sauce. Brown the trimmings from the lamb in a roasting tin, pour off all the surplus fat and transfer the remainder to a saucepan. Add the onion, carrots, celery and bay leaves to the roasting tin and brown well over a high heat or in the oven.
Add the Marsala to the tin and bring to the boil, scraping to incorporate all the cooking juices. Stir in the tomato purée and
Mix the breadcrumbs with the chopped herbs and season with salt and pepper.
Brush the outer surface of the lamb with the beaten egg, then press a layer of breadcrumbs over the meat to make a crust. Roast the lamb in an oven 190°C/375°F/gas 5 for about 7 minutes or until the meat is cooked but still pink. Remove the meat from the oven and allow it to rest for 4 minutes.
Fry the mushrooms in
During the mushroom season, a mushroom-picking fever descends on The Walnut Tree. As collecting becomes an absolute obsession, so the menu features more and more recipes using a variety of species.