For the lettuce sauce (about 12 portions)
4 Baby Gem lettuces, roughly chopped
4 litres salted boiling water
1 onion, thinly sliced
140ml chicken stock
140ml double cream
For the lamb
4 lamb rumps
Salt and pepper
2 Baby Gem lettuces, halved
2 lambs' kidneys, halved
4 slices lamb belly confit (see below)
To make the lettuce sauce, blanch the chopped Baby Gem in the boiling water for 30 seconds. Drain and refresh in an ice bath for two minutes. Squeeze out excess moisture and refrigerate.
In the meantime, slowly sweat the onion in a heavy-bottomed pot with oil and salt. Once the onion is soft, with no colour, add the chicken stock and cream. Reduce by almost two-fifths and transfer to a blender. Add chilled lettuce and blitz for five minutes or until smooth. Set aside.
Season each rump with salt and pepper and brown on all sides in a hot pan. Finish in a 200°C hot oven for roughly 8-10 minutes for a medium-rare. Make sure to let it rest at least 10 minutes so its juices are distributed evenly.
Remove any outer and damaged leaves from the halved Baby Gems. While the lamb is resting, season the lettuce, sear it, cut side-down, until golden brown. Sear and season the lambs' kidneys. Fry the slices of lamb belly about four minutes each side till crisp.
For each serving, warm lettuce sauce through and spoon on to plate. Top with the rested, sliced rump. Garnish the plate with your golden brown Baby Gem lettuce, crisp lamb belly and roast kidney.
Lamb belly confit
1 lamb belly
1tbs fennel seeds
Salt and pepper
Season lamb all over with cumin, fennel seeds and salt and pepper. Place in a cooking tray and cover with olive oil. In a slow oven, cook gently until very tender (4-5 hours).
Carefully, while still warm, remove belly and roll into a log shape. Wrap tightly in clingfilm and let set in fridge until solid. Cut 12mm slices to order.