Honeycomb

INGREDIENTS

2 x lamb neck fillet

1kg baby new potatoes

3 medium sized red onions (cut into wedges)

4 carrots (peeled & cut at an angle)

2 sprigs of rosemary

4 cloves of garlic (smashed with the back of a knife)

100g kalettes

50g butter

For the marinade;
140g kalamata olives

60g honey

30ml sherry vinegar

1g salt

2 cardamon pods

1⁄2 tsp smoked paprika

METHOD

For the marinade, add the ingredients to a blender and blitz untill smooth. Smother over the lamb fillets and set aside. Please keep any left over marinade for a sauce to serve.

Add the potatoes to a pan of lighted salted water and cook till tender. Drain the cooked potatoes and lay them on a lined baking tray. Using a Pots & Co glass pot crush each potato (this creates a larger surface area for the potato to crisp up). Season with sea salt and olive oil and cook in a preheated fan assisted oven at 180c for 30 minutes.

Season the lamb liberally with salt and pepper, allowing it to penetrate the meat for 5 minutes. Then seal in a hot frying pan with a little olive oil, making sure to colour all sides of the fillets.

Cut the onions into wedges and peel and cut the carrots at an angle. Add to the baking tray with potatoes, garlic and rosemary and cook for a further 15 minutes. Add the sealed lamb on top of the vegetable and cook for 5-6 minutes.

Remove the lamb from the oven and allow to rest. Gather the roasting juices and left over marinade. Transfer to a small pan, add 30ml water and the butter. Bring to the boil to emulsify.

Blanch the kalettes, in salted boiling water, drain and add to the veg from the oven.

Carve the meat and serve on an appropriate sized sharing dish for the middle of the table, drizzling the sauce over the meat.