• Blend peas until smooth, push through a fine sieve, season with salt and add to potato leaves at room temp until serving.
• Place lamb fat side down in to a cool pan and slowly render fat on a medium heat (roughly 10 minutes) once caramelised sear all other sides evenly and place in a 180℃ pre-heated oven for 17 minutes, remove and allow to rest for at least 15 minutes.
• In a new pan add veg stock, half your butter and whisk on a medium heat until emulsified.
• Once simmering add carrots, beetroot and turnip for 3 minutes then add peas and broad beans for a further 2 minutes, remove from pan and keep warm until ready to serve.
• Wipe out pan, then on a medium heat add remaining butter with shallot & lemon and cook for 2 minutes until soft deglaze the pan with the wine and and reduce to a coating consistency.

To Plate Up

• Pipe the pea puree in to neat dots on one side of your plate.
• Arrange your veg on top neatly and garnish with micro watercress.
• Slice your lamb in two 2 rack pieces and warm back up in sauce in necessary sever on opposite side to the garnish.
• Finally drizzle the hot sauce on top of your lamb.