Lamb loin with roasted shallots and pickled vegetables with ravigote dressing

Serves 4 Starters and mains

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Method

Preheat the oven to 180C/350F/ Gas 4. Put all the pickling liquid ingredients into a saucepan and heat until the sugar has dissolved. Allow to bubble for 4-5 minutes then set aside.

In the meantime, put the bunch of baby beetroot in a saucepan, cover with water and cook until soft when tested with a skewer, about 40 minutes. When the beetroot is cool enough to handle, slip the skins off and cut into quarters. Place the pieces in a bowl and pour over enough pickling liquid to cover.

In a separate saucepan of boiling salted water, cook the baby carrots for 2-4 minutes until just tender. Remove from the pan and cut them lengthways.

Break the cauliflower into small florets and blanch for a couple of minutes so they retain a little bite.

Using the mandolin, slice the fennel then cut each piece in half. Lay the vegetables in a shallow dish and cover with all of the remaining pickling liquid.

Place the shallots in a roasting dish, drizzle with the olive oil and scatter with the caster sugar then roast for 15 minutes until golden and soft.

In a saucepan, bring the stock up to boiling, reduce to a simmer and place the lamb loins in to poach for 10-15 minutes, depending on the weight. Remove from the stock, cover with foil and leave to rest.

To make the ravigote dressing, Mix the oil, vinegar, sugar, capers and herbs. Peel and chop the eggs then add to the dressing.

Divide the pickled vegetables between four plates. Add the shallots and pickled beetroot. Slice the lamb and serve with the ravigote dressing and garnish with fresh mint.