Ingredients

• 900g/1lb 15oz baby shallots
• peeled
• ends trimmed
• 120ml/4¼fl oz olive oil
• plus extra for frying
• 1 sprig fresh thyme
• 2 tbsp olive oil
• 1 x 1kg/2lb 3oz double lamb loin
• salt and freshly ground black pepper
• 1 onion
• peeled
• roughly chopped
• 2 carrots
• peeled
• roughly chopped
• 1 celery stalk
• roughly chopped
• 12 cloves garlic
• peeled
• 1 sprig fresh rosemary
• 1 bunch fresh mint
• 35g/¼oz flatleaf parsley
• 15g/½oz butter
• 1 baby shallots
• 100g/3½oz spinach leaves
• 50g/1½oz sorrel
• 15g/½oz fresh chervil
• 75ml/2½fl oz single cream
• 1 clove garlic
• peeled
• finely grated

Directions

• For the braised shallots
• preheat the oven to 180C/350F/Gas 4.
• Place the shallots onto a large piece of aluminium foil
• drizzle with olive oil and place the thyme on top.
• Fold the foil into a parcel
• making sure that the edges are sealed
• and place onto a baking sheet. Bake in the oven for 40-50 minutes
• or until the shallots are soft. Remove from the oven and set aside.
• For the lamb
• preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan until hot. Season the lamb with salt and freshly ground black pepper and fry for 2-3 minutes on all sides
• or until golden-brown all over.
• Place the remaining lamb ingredients into a baking tray and sit the lamb loin on top
• skin-side up. roast in the oven for 30-35 minutes (for medium)
• or until cooked to your liking. Remove from the oven and set aside to rest for 5-10 minutes. Remove the garlic cloves and set aside
• discard the remaining vegetables.
• For the herb purée
• blanch the parsley in a pan of boiling water
• drain and plunge into cold water. Drain again and set aside.
• Heat the butter in a frying pan and fry the shallots for 2-3 minutes
• or until softened. Stir in the spinach
• sorrel and chervil and cook for 2-3 minutes
• or until wilted.
• Bring the cream to the boil in a small saucepan
• stir in the parsley
• spinach mixture and garlic. Using a stick blender
• blend the mixture to a purée. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• heat a little olive oil in a frying pan and fry the braised shallots for 2-3 minutes
• or until golden-brown. Carve the lamb loin.
• Smear a spoonful of herb purée onto each of 4 serving plates and place the lamb loin on top
• at an angle. Spoon the shallots alongside and place the reserved garlic cloves around the edge of the plates. Drizzle any pan juices over the lamb.