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


  • 1 saddle of Saltmarsh lamb, roasted until pink

  • 200g fresh samphire

  • 25g unsalted butter

  • 1 red chilli

  • 1 glove garlic

  • 1 tsp sugar

  • Milled black pepper

  • For the salad

  • 2 oranges

  • 40g caster sugar

  • 2 tbsp clarified butter (see method below)

  • 6 generous handfuls of mixed salad leaves (wild rocket, red chard, baby spinach)

  • Handful of hazelnuts, lightly toasted

  • 90ml hazelnut vinaigrette (see below)

  • For the hazelnut vinaigrette (makes 300ml)

  • 1 tbsp sherry vinegar

  • 1 tsp lemon juice

  • 150ml groundnut oil

  • 150ml hazelnut oil

  • 1 small garlic clove, peeled and crushed

  • Pinch of caster sugar

  • Salt and pepper

  • For the clarified butter (makes 200ml)

  • 350g unsalted butter, chopped into small pieces


  • 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.

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