(cont)

For the Lamb Jus
Lamb bones – ask your butcher
(eg: leg, ribs or shoulder cut into small pieces)
2 Small unpeeled onions
2 Leeks roughly chopped
3 Trimmed carrots roughly chopped
4 Cloves garlic
2 Stems celery roughly chopped
Half bottle red wine
2 Sprigs parsley
1 Sprig thyme
4 Black peppercorns
3 Cloves
3 Sprigs finely chopped mint leaves
1 Sprig fresh rosemary
25g Butter
Salt & freshly ground black pepper
Vegetables
100g Baby leeks
100g Baby carrots
100g Fresh asparagus
100g Fine beans
200g Baby new potatoes

The lamb stock must be prepared a day in advance. When it comes to making stock, it isn’t necessary to worry about exact quantities… preheat the oven to the highest setting and arrange the lamb bones in a large roasting pan then roast until they start to colour. Add all the vegetables, tomato and garlic and mix well. Continue to roast until golden brown. Transfer to a large saucepan, add the wine to the roasting pan and place over heat, allow to boil and remove all the bits from the bottom. Pour this into the stock pan with the herbs, peppercorns and cloves and finely add enough cold water to fill the saucepan. Place over a high heat and bring to the boil, skimming off any scum. Reduce the heat and simmer for three hours. Strain through a fine sieve into a clean container. Allow to cool and then chill until required.

To make the herb crust, lay the bread, lemon zest, capers, anchovies, onions, rosemary and garlic on a baking sheet. Place in a cool oven 130°c/250°f/gas1 for one and a half hours to dry out. Transfer to the bowl of a food processor fitted with a metal blade and blend with the grain mustard for around two minutes until fine breadcrumbs form. Add