2 best end racks of new season lamb (trimmed outer skin removed)
2x bunches of Asparagus, cleaned and stalks cut off
8/10 in number breakfast radishes
8 in number yellow cherry tomatoes
8 in number red cherry tomatoes
1 head of radicchio or trevisano
2 heads of white chicory
1/2 bunch of chervil
For the dressing
1 lemon zest and juice
50ml white balsamic vinegar (or good white wine vinegar)
1 tablespoon Dijon mustard
1 teaspoon coarse ground black pepper
200ml cold pressed rape seed oil
70g grated pecorino cheese
Salt to taste
Method
For the dressing place all ingredients into a bowl and whisk until it has come together as a dressing.
Thinly slice the radishes and place them in a bowl, cut the tomatoes in half and add to the bowl, squeeze a little lemon and oil over them and season well with salt and milled pepper. Then leave for a few minutes.
Oil and season the asparagus and then grill on a hot griddle pan for a few seconds each side to colour but not totally cook. Then place them on a tray and pour over a little of the dressing.
Season the Lamb well and put into a hot pan fat side down and cook on a medium to high heat for 3-4 minutes. When they have a lovely golden colour turn them over and start to baste them with the rendered fat. Do this all over for 3-4 minutes moving the lamb all the time until there is now raw areas. Then place on a rack with a tray underneath and cook in a pre-heated 180-degree Celsius oven for 4-5 minutes until the flesh is a little firmer. Remove from the oven place on the side for about 8 minutes to rest. You are now ready to complete the dish
Just before plating add the salad leaves to the tomato and radish bowl and then arrange over the plate, then add the asparagus. Slice the Lamb into cutlets and arrange on the plate and finish with a good spoon of the dressing over each and finish with sprigs of chervil.
