For the lamb
160g trimmed lamb loin
40ml vegetable oil
25g unsalted butter
150g white bread (crusts removed)
50g flat-leaf parsley
15g tarragon leaves
1tsp Dijon mustard
For the mutton 1 x 2-21/2 kg boneless shoulder of mutton (trimmed of fat)
600g mirepoix (onion, carrot, celery, garlic, bouquet garni)
700ml red wine
3 litres brown lamb stock
2 large onions (finely diced and cooked in butter)
150ml vegetable oil
Egg and panko crumbs for coating
For the white onion confit 2 sliced white onions
1 bay leaf
60g unsalted butter
1tbs super-fine capers
Marjoram, to taste
Method Season the loin with salt and pepper. Heat oil and butter and colour loin on all sides. Roast for five minutes in a very hot oven (220°C). Rest for 10 minutes.
Blitz the breadcrumbs and herbs together, then sieve. Brush the loin with mustard and coat with breadcrumbs. Grill to form a toasted crust. Carve into eight slices. Cut the mutton shoulder in 200g pieces. Heat 100ml vegetable oil in a heavy-bottomed pot. Sear and caramelise the meat. Remove the pieces.
Add the mirepoix to the pan. Cook until soft and colouring. Add the wine and boil, reduce by half. Add lamb stock, boil and simmer for 20 minutes. Cool. Add the mutton and steep in the fridge overnight.
Preheat oven to 90°C. Reheat meat to simmering point. Cover with a tight-fitting lid and slow-cook for 12 hours. Take the pot from the oven and leave to stand for two-and-a-half hours. Flake the meat. Discard mirepoix and reduce stock to 1 litre. Combine meat, fried onion and enough stock to bind. Season. Form a film-wrapped roulade (40 x 3cm) and chill. Cut into 5cm lengths and coat in egg and panko breadcrumbs. Fry until crisp.
For the white onion confit, melt the butter in a large, thick-bottomed pot and sweat the onions until the juices start to release. Stew slowly without colouring until soft. Blend one-third of the onions to a pureé and add back. Combine with capers, marjoram and seasoning. Keep hot.
Serve two slices of roast loin with the mutton on a little onion confit. Accompany with triangles of artichoke mixed with spinach and lamb jus.
By Andrew Fairlie