1 best end cannon of lamb


Jerusalem artichoke & goats curd purée

500g jerusalem artichokes

200g fresh goats curd

500ml chicken stock

150ml double cream

100g butter

Splash olive oil

Sea salt, to season


Spiced aubergine purée

6 large aubergines

4 large shallots, peel and finely sliced

150g golden raisins, soaked in warm water

200g tomato purée

1l tomato juice

1 clove of garlic

60g ground cumin


Black olive caramel

1kg pitted black olives, dehydrated for 48 hours

1l apple balsamic vinegar

200g demerara sugar


Liver and onion powder

200g fresh lambs livers, cleaned and trimmed

1 large cevenne onion, diced finely

Sea salt and cracked black peppercorn



1 large stick salsify, peeled, roasted

1 large leaf spring cabbage, blanched and trimmed

1 piece braised lamb shoulder glazed



Jerusalem artichoke & goats curd purée

Thoroughly wash the jerusalem artichokes and slice finely. In a medium size pan heat and add the splash of oil and the butter. When the butter is foaming and lightly golden, roast the sliced artichokes until soft with a little colour. Cover with the chicken stock and simmer until the artichokes are soft. Add the cream and bring to the boil. In a separate pan add a splash of oil and heat gently. Add the goat’s curd and using a whisk beat the curd over a medium heat. At first it will melt, then separate. When this happens start to fry it until golden brown and season. Place the artichoke mix into a thermomix and blend until smooth. When it is well-blended, pass through a fine sieve. Fold in the fried goat's curd to taste at the end.


Spiced aubergine purée

Dice the aubergines into inch size cubes. Place into a colander and lightly salt. Set aside for 20 minutes to remove the moisture from the aubergines. Deep fry until golden. Sweat down the shallots in a medium sized pan with the garlic—until they are cooked without colour. Then, add the ground cumin and cook for a further 10 minutes. Now add the tomato purée and roast for 2-3 minutes. Next add the golden raisins and tomato juice and allow to stew off for approximately 20 minutes, before blending. Adjust seasoning at the end.


Liver and onion powder

Over a medium heat, in a non-stick frying pan, season the livers with seasalt and fry in a splash of oil, until well-browned and cooked through. Add the onions together with the liver at the end to soften. Remove from the pan and place into a dehydrator for 24 hours. When completely dried, place into a pepper mill with the sea salt and pepper corns ready to grind over the plate.


Black olive caramel

Using the demerara sugar, create a dry caramel with it in a flat-based saucepan. Deglaze with the apple balsamic vinegar and add the olives. Allow to infuse for 20 minutes or so before making the reduction pass, when you have reached the right syrup consistency. When all components are ready, assembling on the plate with lamb, cooking to your liking.


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Image © Jean Cazals