1 x 4-5lb short saddle of new-season lamb
4lb broad beans(shelled and blanched)
1 pint lamb stock
1 plum tomato (prepared to make concassé)
1lb fresh morels
2oz chopped shallots
¼pt double cream
4 fond artichokes (cooked in blanc)
4oz mirepoix or vegetables
½oz redcurrant jelly
1tbs white wine vinegar
1/6 bottle dry white wine
4 gratin dauphinoiscut-outs
Remove the eye from the saddle. Cut into four equal portions. Chop bones for sauce and lightly brown in a little butter. Add the mirepoix and brown together.
Add white wine and vinegar reduce. Add the lamb stock. Reduce to sauce consistency. Pass season and monté with a little butter and redcurrant jelly. Season and sauté the lamb until pink.
Meanwhile prepare a purée of broad beans in the robot-coupe with a little cream and seasoning.
Sweat a few chopped shallots and a little garlic in a saucepan with butter. Add the cleaned quartered morels. Cook and add cream. Reduce and season.
When the lamb is cooked remove from the pan. Deglaze with a little white wine add the sauce. Pass and finish with freshly chopped mint and tomato concassé.
Heat the artichokes and fill with the morels. Heat the broad bean purée and mould into quenelle shapes. Arrange on the plates with the gratin dauphinois cut-outs. Slice the lamb and arrange on the plates and surround with a little sauce.