Ingredients

• 1 tsp mustard
• 1 tbsp white wine vinegar
• 2 tbsp groundnut oil
• 2 tbsp olive oil
• 1 tsp chopped parsley
• 25g/1oz skinned whole hazelnuts
• roughly chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 20g/¾ butter
• 2 x 150g/5½oz lamb fillets (from best end of lamb)
• 1 tsp mustard
• 1 tbsp white wine
• 25g/1oz skinned whole hazelnuts
• finely chopped
• 50g/2oz butter
• 350g/12oz new potatoes in skin
• cooked and sliced
• 50g/2oz shallots
• finely chopped
• 75g/2½ soft salad leaves

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the dressing
• place the mustard
• white wine vinegar
• groundnut oil
• olive oil and parsley into a bowl and whisk well. Add the roughly chopped hazelnuts
• stir together and season well with salt and freshly ground black pepper.
• Meanwhile
• for the lamb
• heat a frying pan until hot
• then add the oil and butter. Once the butter is foaming add the lamb and fry for 1-2 minutes
• until browned. Remove from the pan and cool.
• Mix the mustard and white wine together in a bowl
• then brush the mixture over the lamb to evenly coat.
• Spread the finely chopped hazelnuts out onto a baking tray and roll the mustard-coated lamb in the hazelnuts to coat.
• Place the coated lamb onto a wire rack in a roasting tray and place into the oven to roast for 8-10 minutes
• until just pink (cook for longer according to your preference). Remove from the oven and rest for five minutes.
• For the sautéed potatoes
• heat a frying pan until hot and add the butter and potatoes. Sauté the potatoes
• turning occasionally
• until golden brown.
• Add the chopped shallots and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• lay the potatoes in the centre of a plate. Slice the lamb and lay on top of the potatoes. Season the salad leaves with the hazelnut dressing and place alongside.