With goat cheese bon bon, jersey royal stack and seasonal greens. Today we serve a dish using seasonal ingredients that work together well and enhance one another on the palate
Number of servings: 2


For the lamb:

  • 1/2 a rack of lamb
  • 1 teaspoon of chamomile tea
  • 2 large knobs of butter


  • 1 bunch of asparagus
  • Large handful of fresh peas
  • Large handful of fresh broad beans
  • 1 small shallot, chopped
  • 200ml chicken stock


  • 125g soft goat cheese
  • Handful of spinach and watercress, chopped
  • 1 small cooked beetroot, grated
  • Large pinch of ground cumin
  • 2 tablespoons of plain flour
  • 1 egg, beaten
  • 3 tablespoons of cornmeal (or breadcrumbs)

For the Jersey Royals stack:

  • 8 small Jersey Royal potatoes, thinly sliced
  • Large pinch of fresh thyme leaves
  • 1 knob of butter
  • 1 small shallot, sliced thinly
  • Salt and pepper


Start by preheating the oven to 190C
In a bowl, combine the cheese, beetroot, cumin, spinach and watercress until fully incorporated
Roll into balls roughly 3cm in diameter and leave to set up in the fridge
To make the potato stack, heat a glug of oil in the pan and layer the potatoes with the shallot, thyme, salt and pepper either straight into the pan or in two metal presentation rings for a neater finish
Add the butter and then cover with baking foil and place into the bottom of the oven for 30 minutes or until cooked through
To make the puree, chop the asparagus, reserving 6 tops for service
Heat a little oil in the pan and fry the shallot with a pinch of salt until starting to colour, add the asparagus and fry for another minute
Pour in the stock and simmer for 5 minutes or until the asparagus is tender
Add the broad beans for a couple of minutes followed by the peas (we removed a spoonful of peas and beans for presentation) and immediately take off the heat
Pour into a blender and blend until smooth, adding more water or stock if necessary, keep warm
To cook the meat, score the fat and heat a glug of oil in an ovenproof pan
Season the meat generously with salt
Fry the skin until golden and flip for 1 minute
Add the butter and chamomile into the pan and once you flip the rack back, skin side up, baste the the meat with the chamomile butter and place into the oven for 10-15 minutes until cooked to you liking
Leave to rest for 5 minutes, skin side up, so the juices can redistribute in the meat evenly
In the meantime, make the bon bons
First dip them in the flour, then egg, followed by the cornmeal
Repeat the egg and cornmeal again for a crunchy finish
Deep fry at 190C for 2-3 minutes until crispy
Add the reserved asparagus tips for the last minute to crisp them up