10 minutes Peel and dice carrots and parsnips – 10 minutes
Parboil carrots with cardamom for 20 minutes.
Parboil parsnips separately – 15 minutes
15 minutes Top and tail beans, simmer – 10 mins
20 minutes Chop bacon and sweat – 5 minutes
20 minutes Drain potatoes and saute in duck fat – 30 minutes
22 minutes Chop spring onions, drain carrots and parsnips, make puddings with egg and tbspn butter, stir in spring onions Boil kettle for bain marie – 5 minutes
27 minutes Seal lamb, fat side down – 3 minutes
30 minutes Roast in oven – 15 minutes Plates in to warm
40 minutes Carrot puddings into bain marie and into oven for 20 minutes
40 minutes Make crust with 2 tbspn almonds, 1 tbspn chervil and tarragon – 4 mins
45 minutes Coat the fat side of the meat with the crumb mix and cook for 10 minutes
55 minutes Season cooked lamb and set aside.
55 minutes Remove bacon, deglaze pan with 125ml wine, bubble cognac.
1 hour Whisk in 30g butter - 10 minutes
1 hour 5 min Finish beans in a little olive oil – 2 mins
1 hour 10 Potatoes onto plate, topped with sliced lamb, drizzle of sauce across, carrots and beans onto plate, delicate ziggerzagger round the outside edge