Rolled saddle of Saltmarsh lamb with glazed samphire, orange and hazelnuts

1. Roast the saddle of lamb until pink.
2. Wash samphire with plenty of cold water. Place in a Chinese steamer basket over a pan of boiling water and steam until tender (approx 2 minutes).
3. De-seed the chilli and finely chop. Finely chop the garlic. Melt a large knob of butter in a pan and add the chilli and garlic. Add the samphire and toss in the chilli butter. Season with sugar and plenty of milled black pepper.

For the hazelnut dressing

1. Whisk the ingredients together in a bowl until evenly combined. Pour through a funnel into a small bottle or jar and seal with a cork or airtight lid. Shake the vinaigrette well before using. This dressing will keep in the fridge for a couple of weeks.
2. Dress the plate with orange and hazelnut salad.  Slice the lamb and place on top of the samphire. 

For the clarified butter

1. Put the butter in a small saucepan and melt it over a very gentle heat. As the butter melts, all the curds, whey and impurities will rise to the surface. Using a small ladle, skim these off and discard. There will be some milk underneath the butter.
2. Carefully pour the clarified butter into a bowl through a sieve lined with muslin to trap all the impurities. Stop pouring when you reach the milk. Put to one side until needed.