Season the lamb with sea salt and spread the herbs (thyme and rosemary) on the saddle. Add a little bit of olive oil.
Heat olive oil in fry pan and seal the lamb in a pan (just one side) with herbs on top
Add the garlic to the pan to infuse the oil.
Put into the oven for about 10 minutes then leave the meat to rest
Make vinaigrette with mustard, sea salt, vinegar and olive oil.
Add eschallots and green lentils.
Add parsley and a coriander and leave it to macerate for at least 1 hour.
Chicken Liver Sauce
Get fry pan hot with a small amount of oil.
Add chicken livers, basil and pine nuts. Brown the outside of the livers.
Transfer to a food processor and blend.
Add some extra olive oil.
Cut the saddle of lamb into pieces and arrange on a plate with fennel and lentil salad. Then get your warm lamb jus and add a little bit of the liver mix (about a table spoon) and stir into jus, then drizzle over the lamb.