# Marinate the lamb with the olive oil, thyme, rosemary and garlic.
# Leave overnight in the fridge covered in cling film on a low shelf.
Colcannon Potatoes
# Begin boiling the potatoes.
# Meanwhile, slice the leek into 2 longways, wash and then slice again into small pieces.
# Finely slice the cabbage and cut the spring onions into small rounds.
# When the potatoes are soft, drain them. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon this will remove any excess moisture.
# Mash using a ricer machine or potato masher.
# Add half the butter and all the double cream and set aside.
# Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour leeks will burn easily if you forget them!).
# Add the above to the potatoes and season with salt and pepper.
# Mould the mash into round cakes and dust with a little flour. Leave to one side.
Roasted Vegetables
# Cut all the vegetables into 1cm pieces.
# Place the vegetables pieces on a tray and drizzle with the olive oil and honey.
# Sprinkle over the thyme leaves, season with salt and pepper.
# Place in the oven to roast on 180°c for approx 10 minutes, stirring once during this time to disperse the different flavours and ensure even cooking.
# When cooked, remove from the oven and allow to cool in the tray.
# When serving, drain away any excess oil and honey.
Fleurie Jus
# Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left.
# Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this).
# Remove the pan from the stove and whisk in the 3 remaining knobs of butter.
# Check the seasoning and throw in the chopped herbs.
Assembly
# Heat a non-stick frying pan and place the seasoned lamb into the pan after draining off any excess oil.
# Colour the lamb well on both sides and place in the oven at 180°c for about 8 minutes.
# Remove from the oven and allow to rest for 10 minutes.
# Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
# Place the potato cake in the centre of the plate with the roasted vegetables around it.
# Slice the lamb and place in a wheel shape on top of the potato cake.
# Balance the warm Ledston Estate Beetroot and Orange Chutney on top of the lamb and spoon some jus around the edge of the plate.
