Roast the saddle of lamb until pink.
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).
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:
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.
Dress the plate with orange and hazelnut salad. Slice the lamb and place on top of the samphire.
For the clarified butter:
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.
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.
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