To make the vinegar base:
• Place all ingredients in a pan and bring to the boil.
• Take off the heat and allow to cool.
• Transfer to vac pac bags and seal.
• Place in a fridge to infuse for 24 hours before using.
To make the tarragon mayonnaise:
• Heat the tarragon base and add the gelatine and set aside.
• In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
• Gradually add the base/gelatine mixture while hot.
• Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.
To make the turnip purée:
• Thinly slice the turnips in a pan. Add the milk, cream and butter.
• Bring to the boil and cook until soft.
• Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.
NB: Cook for longer in the Thermomix to get a smoother consistency.
For the broad beans:
• Emulsify the butter and water together.
• Add the thyme and garlic.
• Warm the broad beans through at the last minute.
To make the cumin sauce:
• In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
• Add the celery, paprika and tarragon.
• Deglaze with Madeira.
• Reduce to ¾.
• Add the stocks and reduce to required consistency.
• Pass through a fine sieve.
To cook the lamb:
• Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
• Cook at 80°c for 12 hours on steam setting.
• Remove once cooked and press under a weight then cool.
Assembly:
• Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
• Place the turnip purée on a plate and build the meat and broad beans on top.
• Thinly slice some raw turnip and season with salt and a little olive oil.
• Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.