Ingredients

• 1 x best end lamp in 2 portions
  
• 1 x tin of 350 grams of chickpeas
  
• 1 x tin of peeled plum tomatoes
  
• 1 x small onion – finely chopped
  
• 100 grams of celery – finely chopped
  
• 100 grams of carrots – finely chopped
  
• Sprig of thyme and rosemary
  
• Handful of chopped parsley
  
• Salt and pepper
• 6-10 baby round shallots
  
• 1 glass of red wine
  
• 1 tbsp green peppercorns
  
• 200ml x veal jus
  
• 100ml olive oil

Method

Season and herb the lamb and place in the fridge.

Using a small casserole, pour the olive oil and heat. Then gently fry the vegetables, then add the chickpeas and herbs and seasoning.  Gently sweat it all and then add the tomatoes.  Stir properly and let it reach boiling point.  Then leave to simmer for 1 hour.  You should not let the ragu dry too much; it still needs to have a shine, but not too wet.

In another pan, pour the rest of the olive oil and gently brown the shallots.  Then add the red wine and some herbs.  Let it reach boiling point.  Add the veal jus, stir properly and place in the oven for an hour at 180 degrees C so as to gently poach the shallots.

In a frying pan, pour over a little olive oil and heat well.  Seal the lamb thoroughly and place in the oven at 180 degrees C until it has reached the cooking degree of your preference.  You will need to check it every 2 or 3 minutes.

Assembly

On a hot plate place 3 or 4 heaped tablespoons of the chick pea ragu or place in a metal ring.  Place the lamb on top of the ragu.  Pour the confit shallot jus using a tablespoon and drizzle a little bit around the plate.  Garnish with a sprig of thyme and rosemary and serve