Ingredients

• 1 litre/1 pint 15fl oz water
• 50g/2oz salt
• 50g/2oz sugar
• ½ tbsp black treacle
• ½ tsp ground allspice berries
• 5 juniper berries
• ½ tsp black peppercorns
• 2 sage leaves
• 2 bay leaves
• 1 garlic head
• halved
• 2 shallots
• peeled and sliced
• 1 sprig of thyme
• 4 lamb fillets
• 2 tbsp vegetable oil
• 4 carrots
• cut into 1cm/½in cubes
• 150ml/5fl oz double cream
• 1 tsp caraway seeds
• salt and freshly ground black pepper
• 1 tsp unsalted butter
• ½ lemon
• juice only
• sprig of chervil
• 250ml/9fl oz chicken stock
• 125ml/4½fl oz balsamic vinegar

Directions

• To make the marinade
• place all the ingredients into a pan and bring to the boil.
• Remove from the heat and allow to cool.
• Add the lamb to the marinade
• cover
• and leave overnight in the fridge.
• Preheat oven to 180C/355F/Gas 4.
• For the carrots
• place the carrots in a pan and cover with cold water. Bring to the boil and simmer until tender.
• Drain off the water
• leaving two tablespoons behind.
• Pour double cream in and mix well.
• Heat a separate dry pan and add the caraway seeds. Cook for 1-2 minutes.
• Mix the seed with the carrot and add the butter.
• For the sauce
• reduce the stock and the vinegar until thickened to the consistency of treacle.
• Remove the meat from the marinade and pat dry on kitchen towels.
• Heat a pan with a drizzle of oil until hot and add the lamb. Sear on all sides.
• Transfer to an ovenproof dish and place in the oven to cook for a further 15-20 minutes.
• Remove and serve with the carrots and the sauce on an oblong serving dish.