Ingredients

Lamb
1 x saddle of lamb
Hay butter
Maldon salt
Hay butter
10kg unsalted butter
2kg hay
1kg lamb fat
5 bulbs garlic, halved
1 bunch rosemary
1 bunch thyme
200g sugar
200g salt
Lamb Sauce
Bones of 2 saddles chopped 1 inch dice
100ml extra virgin olive oil
400g onion
200g carrot
1 head garlic
500g ripe tomato
50g tomato paste
1 bunch thyme
1 bunch mint
2 bay leaf
3ltr chicken stock
Fondant potato
Potatoes
Hay butter
Garlic
Thyme
Salt
Fricassee
Peas, shelled and skinned
Morels
Samphire
Chopped mint

Method

Lamb
Trim the lamb saddle of all sinew. Brush with soft hay butter until totally encased. Season on the butter, then wrap in clingfilm to make a nice round shape. Sit up in the fridge, then cut into 120g portions. Vac pack individually and cook at 55c for 45 minutes. Plunge into ice. Reheat at 48c for service. Pan roast in foaming butter to serve.
Hay butter
Put all ingredients into a deep gastrotray, put another gastro on top as a lid, and cook in the oven @185c for 45 minutes.
VERY CAREFULLY take outside, and remove lid. Light the hay with the blowtorch, allow to burn well then put the lid back on. Allow to smoke for 5 minutes, then remove lid and light again, making sure all the hay is burnt. Repeat this once more, then allow to sit outside under the lid for 30 minutes.
Bring inside, tip all out into a large colander over a bowl. Squeeze the hay well to get all the butter out. Discard the hay and other ingredients, pass liquid through muslin and allow the butter to sit for 5 minutes to allow any sediment to fall to the bottom. Carefully ladel into containers, leaving any sediment behind.
Lamb Sauce
Make a compote
Sweat the vegetables in the oil until soft
Add the herbs and spices
Add the tomatoes and paste and cook out
Roast the lamb bones in the oven on 200 until golden brown
Add the stocks
Bring to the boil
Skim, simmer for 2 hours
Pass and reduce
Mint oil
Fresh mint, leaves picked
Pomace oil
5:2 oil to herb (e.g. 500g oil, 200g herb)
Bring oil and herb to 80c, immediately blitz well, pass through muslin over ice.
Fondant potato
Peel the potatoes and cut into squares. Vacuum with hay butter, garlic, thyme and lightly season with salt. Steam @100c until just tender. Allow to cool at room temperature (maximum 60 minutes).
Pan-fry in foaming butter over low heat until evenly caramelized; finish with more hay butter.
Fricassee
Lightly sauté the morels until just coloured, seasoning gently. Deglaze with a drop of water, then add peas, samphire, mint oil and mint at the last minute. Be careful with seasoning as samphire is salty.
Split balsamic
1:1 aged balsamic/mint oil.

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