• 6oz lamb loin
• Frech thyme, tarrogan, rosemary, chives, all roughly chopped
• 1 tsp tomato paste
• 1 tomato for concasse
• 1 parsnip
• Lamb sauce
• Dijon mustard, double cream, garlic, oil, Medaira
• Salt and pepper

Rub lamb with mustard all over and roll in herbs. Put in fridge to set. Blanch tomato peel and core; cut into diamond shapes and put into fridge. Peel and thinly slice parsmip. Boil cream with garlic salt and pepper. Add sliced parsnip and bring back to boil. Place mixture into a lined and greased tray and cook in oven gas mark 6 for about 5-10 mins.

In a hot pan cook lamb for about 2-3 mins each side and leave to rest. In the same pan de-glaze with Madeira and tomato; add sauce and reduce by half. Check for seasoning and pass through a fine sieve into a sauceboat. Add chopped tomato. Cut out parsnip with a cutter and place in centre of a plate. Cut lamb diagonally and place on top of parsnip. Drizzle sauce around. Garnish with parsnip chips or deep fried leeks.