Scotch Lamb Method:
o Mix the herbs, salt and yoghurt together in a bowl
o Rub the mixture onto the Scotch Lamb necks and leave to marinade for 24 hours
o Wash off the marinade and seal the Scotch Lamb in a thermoset bag with the rapeseed oil
o Cook at 90 degrees for 5.5 hours
o Allow to cool slightly
o Remove from bags and gently remove the meat from the bone in one piece
o Remove the spinal cartilage and discard, check the seasoning
o Chill, once cold carve into 2 portions
Scotch Lamb Rack and Sauce Method:
o Seal the rack in hot oil in a pan until evenly browned
o Add 40g butter to the pan and cook until foaming
o Add a whole bay leaf and 1 sprig of fresh rosemary
o Baste the lamb rack in foaming butter until medium
o Remove from the pan and set aside to rest for 8 minutes
o Deglaze the pan with 65ml of white wine and reduce by half
o Add 400ml of brown chicken stock and reduce by two thirds until you achieve a sauce consistency
Potato terrine Method:
o Place one layer of potato in a 4cm x 8cm tray and season with salt, thyme and melted butter
o Continue to layer the potatoes adding salt, thyme and butter on every layer and pepper on every third layer
o Repeat until you have 15 layers
o Cover with grease proof and cook at 160 degrees centigrade for 45 minutes
o Remove from oven and portion into 2
Pea puree Method:
o Chop the onion and sweat down in a pan
o Blanch the peas in salted boiling water
o Place cooked peas in a blender with onions and spinach
o Blend until smooth, adding the mint and some pea cooking water to help blend
o Season to taste
Mint Yoghurt Method:
o Place in thermo and blitz for 10 seconds
To Dress Method:
o Boil the petit pois for approximately 2 minutes until cooked
o Dice the pancetta into lardons and fry until crispy
o Roll the gem lettuce leaves in rapeseed oil and char with a blow torch
o Caramelise the white onions in a pan using oil or butter