175g lamb fillet plus trimmings
80g black pudding
100ml lamb stock, plus extra for poaching
10g button mushrooms
25ml white wine
100g white pudding (see following recipe)
25g fresh peas
25g fresh fèves
Sprigs of fresh lavender
Season the fillet of lamb and seal in a hot pan with the butter until an all-round colour has been obtained. Remove and allow to cool.
Skin the black pudding, chop coarsely and heat lightly in a pan. Add 30ml lamb stock and mix together to a farce consistency.
With a knife, score across the ends of the lamb then, using a skewer, force a hole through the meat. Stuff with black pudding.
Wrap stuffed meat in clingfilm to form a sausage shape and place in fridge to rest for one hour.
For the sauce, caramelise the lamb trimmings with the mushrooms and shallots, then deglaze with the white wine. Reduce, add the port and reduce by half. Add 70ml lamb stock and fresh lavender and allow to simmer for 25 minutes. Pass through a muslin, add two sprigs of lavender, cover with clingfilm and allow to infuse.
Slice the white pudding into a 3cm ring, dust with flour and fry until golden brown in clarified butter. Poach the lamb in enough lamb stock to cover for about seven minutes. Allow to rest for five minutes. Sauté the fresh peas, fèves and mange-tout and season to taste.
Put the white pudding on a plate and arrange three slices of the lamb on top. Arrange the vegetables around the plate. Monté the sauce with butter, pass and spoon around.
by Donald Marshall
Photo © Tom Stockhill