Ingredients
This recipe will provide 4 portions.

• 1 lamb rack
• 1 lamb short loin
• 2 large potatoes
• 12 asparagus spears
• 12 baby carrots
• 100 gm goats cheese
• popcorn
• lamb stock
• red wine
• rosemary
• garlic
• shallots
• olive oil
• 200 gm butter
• 1 pint chicken stock

1. Clean off any excess fat from the lamb and scrape the bones with the back of a knife so they are clean.
2. Take off any excess fat or sinew from the lamb loin.
3. Place the lamb in a clean bowl. Chop garlic, rosemary and shallots and add to lamb. Add olive oil so as to coat the meat; place in the fridge and allow to marinade.
4. Peel the potatoes using a round cutter, cutting the potato to achieve a cylindrical shape and rounding off the edges.
5. In a non-stick oven proof frying pan, melt the butter and a little olive oil with some rosemary and garlic, salt and pepper.
6. Make both ends of the potato golden brown.
7. Add 1 pint chicken stock and place in the oven at 180 degrees for 45 minutes or until potato is soft. (Cooking time will depend on the size of your potato, but you will want it about 4 cm in diameter.)
8. Peel both the asparagus and baby carrots. Blanch the carrots in boiling salted water until 'al dente'. Do the same with asparagus and refresh in ice water to stop them from cooking further.
9. In a saucepan, fry any left over lamb trim and shallots along with rosemary and garlic on high heat getting plenty of colour. Be careful not to burn.
10. Add one glass red wine and reduce by half then add the lamb stock.
11. Reduce by half again until the sauce slightly coats the back of a spoon.
12. In a saucepan with a lid add a little oil and butter and about 20 popcorn kernels and place the lid on. Listen to it pop being careful not to allow it to burn.
13. Take the lamb out of the fridge. Get a pan and hot seal the lamb rack by cooking fat side down so as to render the fat. Place in the oven at 180 degrees (I cook mine medium rare so it takes about 8-10 minutes.) Leave to rest on one side. Seal off your lamb loin and cook to your preference. Allow for resting time it will still cook as it comes out the oven.

Serving

1. Place the fondant at the top of the plate.
2. Cut the 2-bone lamb rack in half and lean against the potato.
3. Put some goat's cheese on the top of the lamb loin along with fresh popcorn. Place this under the grill to gratinate.
4. Place the lamb loin at the end of the plate.
5. Put the pre-blanched vegetables into boiling water for 5 minutes then toss them in olive oil and salt and pepper.
6. Arrange the baby vegetables around the plate.
7. Finally drizzle your red wine jus round the plate.