Ingredients

4 bone rack of lamb French trimmed
200g lamb belly
100g frozen peas
20g double podded fresh peas
20g double podded fresh broad beans
4 baby courgettes
30g unsalted butter
30g feta
50g fresh mint leaves
50g rapeseed oil
100g diced lamb trim
300ml brown chicken stock
300ml brown lamb stock
100g sliced banana shallot
3 cloves of garlic finely sliced
5 crushed fresh black peppercorns
3 sprigs of fresh mint
200ml madeira

Method

1. Using a high heat, add the diced lamb trim to a heavy bottomed saucepan for 14 to 20 minutes until golden brown and crispy. Add the sliced shallots, garlic, sprigs of mint, peppercorns and sweat for a further 10 minutes until shallots are tender. Add the madeira, chicken and lamb stock and bring to the boil. Be sure to skim off the fat that rises to the top on a regular basis. When a nice sauce consistency is achieved, pass through a fine muslin cloth and set aside ready for serving.
2. Blend the mint leaves and the rapeseed oil in a VitaPrep for 2-3 minutes then pass through a fine muslin cloth. Place in a small squeeze bottle and set aside ready for service.
3. Cut two of the courgettes in half lengthways. Season and drizzle with a little rapeseed oil and place on a very hot chargrill. When nicely charred on one side, place in oven for a few minutes until cooked. Set aside ready for service.
4. Season the rack of lamb well and place fat side down in a hot heavy bottom frying pan and render the fat. When fat is crispy and well rendered, colour all sides of the meat. Place in an oven at 175
degrees for 8 minutes skin side down. When cooked allow to rest for at least 10 minutes and set aside for service.
5. Blanch the frozen peas in boiling salted water for 2-3 minutes. Refresh in ice cold water and blend in a VitaPrep for 5 minutes. Adjust the seasoning and set aside ready for service.
6. Thinly slice the other 2 courgettes and add them to a little water. Bring to the boil, add the peas, broad beans and the butter. Allow the butter and water to emulsify and cook the vegetables for a few minutes till tender.
7. Cook the lamb belly in a water bath overnight at 82.5 o c. Refresh in ice water and portion into nice fingers ready for service. When needed place into a non-stick frying pan and crisp up on all sides. Set aside ready for service.
8. To plate, add a small amount of the hot pea puree to a warm plate, make a pile of the vegetables in the middle of the plate, crumble the feta over the vegetables, place the lamb belly and chargrilled courgettes on the plate. Carve the rack into nice cutlets, season lightly and place in the middle of the plate. Sauce the plate with the hot madeira sauce and drizzle a little mint oil around the lamb.

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