Seal the lamb loin in a pre heated pan, remove and allow to cool. Brush with Dijon mustard, and then roll in the chopped mixed herbs. Roll in cling film with a little olive oil to form a round sausage shape, Tie both ends keeping nice and tight. Place into a steamer for approx 8 min, turning after 4 min. remove and place to one side to rest.
Peel the potato and cut into a barrel shape, using a mandolin slice into very thin slices. Then place a piece of rosemary into the centre of a piece of potato, then place another piece on top (sandwiching the rosemary between the potato), place into a hot pan with a little oil and butter, a shallow fry on both sides until golden brown.
Mix the cress leaves and garlic scapes with a little vinaigrette, slice the lamb into 8 even pieces, then place onto the plate creating a circle alternating the lamb with the potatoes.
Place the cress leaves into the centre, sprinkle over the blanched samphire and drizzle the vinaigrette around.
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