Recipe: Baked lamb with a rose petal crust

Serves two

Two 200g pieces of rolled saddle of lamb or fillet or two decent size lamb chops

A heaped teaspoon of dried rose petals

One slice of slightly stale bread

A handful of chopped pancetta

One medium leek – cleaned and chopped

Potatoes – enough for two, peeled, boiled and kept warm

A glass of red wine

A glass of good beef stock

A little olive oil and butter for frying

Salt and freshly ground black pepper

Preheat the oven to 210°C (gas mark 7)

Blitz the bread and rose petals together in a food processor or liquidiser until you have a fine crumb. Pour onto a plate and roll or press the lamb into it until coated all over.

Heat a frying pan (preferably oven-proof if you have it) and melt a knob of butter with a little olive oil. Seal the lamb on all sides and then place in the oven for around 15 minutes, possibly a couple of minutes fewer for chops. Remove and allow to rest while kept warm.

While the lamb’s cooking, heat another frying pan but don’t add any oil or butter. Add the pancetta to it and, once oil starts to ooze out, add the chopped leek and sauté the whole mixture until the leek’s soft.

Mash the potato and mix in the pancetta and leek mix. Taste and adjust the seasoning.

Pour the wine into a medium saucepan and bring to the boil. Reduce by half over a high heat and add the beef stock. Reduce by around two thirds until you have just two or three tablespoonfuls of intense tasting liquid.

To serve, place the pancetta and leek mash on the centre of warmed serving plates. Slice the lamb (or leave whole if chops), place on the top of the mash and drizzle the red wine reduction around.