Ingredients

• 1 lamb loin
• plain flour
• for dusting
• 1 medium free-range egg
• beaten
• 50g/1¾oz dried trumpet mushrooms
• blended to a fine powder
• olive oil
• for frying
• salt and freshly ground black pepper
• 1 large cauliflower
• florets only
• 3 tbsp raisins
• soaked in warm water for 10 minutes
• drained
• 50g/1¾oz green olives
• stones removed
• chopped
• 3 tbsp pine nuts
• 2 large Portobello mushrooms
• wiped clean
• 75g/2¾oz unsalted butter
• 150g/5½oz assorted wild mushrooms
• cleaned
• 1 tbsp chopped fresh rosemary
• 100ml/3½fl oz double cream
• 1 tbsp red wine vinegar
• 2 tsp soy sauce
• 2 tbsp chopped fresh parsley

Directions

• To make the mushroom-crusted lamb
• dust the lamb loin lightly with flour. Dip in the beaten egg
• then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes
• or until cooked to your liking. Remove from the oven and set aside in a warm place to rest.
• To make the cauliflower couscous
• put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes
• or until tender. Transfer the cauliflower to a large bowl and mix in the raisins
• olives and pine nuts. Season to taste with salt and pepper.
• Preheat the grill to medium–high. To make the creamy mushrooms
• dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly
• then slice.
• In a frying pan
• add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender.
• Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened
• then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley.
• To serve
• carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous.