Confit of Suffolk Lamb Loin with Sheep’s Milk Curd and Spring Vegetables

The cooking of the lamb for this recipe I refer to as confit because it is cooked in its own rendered fat, sous-vide style. The result is a very flavoursome and tender piece of lamb. It’s served with spring vegetables, including Egyptian walking onions, which are an unusual variety of onion. They form bulbs on the top of the onion greens, the weight of the bulb forces the onion to bend and eventually replant itself, hence its unusual name. The white broad beans are produced by placing a sma