Ingredients:

For the confit lamb shoulder

sea salt
2 sprigs fresh rosemary
2 lemons, zest only
1 x 1.75kg/4lb Northumberland Blackface lamb shoulder, bone removed, meat rolled (ask your butcher to do this for you)
3 litres/5½ pints duck fat (available at major supermarkets)
drizzle olive oil
4 banana shallots, finely chopped
2 cloves garlic
100g/3½oz fresh flatleaf parsley, finely chopped
300ml/10oz lamb stock, simmered until reduced by half
7 slices cured ham

For the lamb loin

2 x 350g/12oz lamb loins, fat trimmed
2 sprigs fresh rosemary
2 garlic cloves
olive oil, to cover lamb
1 tbsp butter
For the lamb sauce
1 tbsp vegetable oil
1kg/2¼lb lamb trimmings (available from traditional butchers)
3 banana shallots, finely sliced
10 button mushrooms, sliced
½ bulb garlic, cloves peeled
2 sprigs fresh rosemary
1 bay leaf
5 plum tomatoes, chopped
1 tbsp sherry vinegar
350ml/12fl oz Madeira wine
750ml/1¼ pints red wine
2 litres/3½ pints lamb stock

For the cherry vine tomatoes

8 cherry tomatoes, on the vine
drizzle olive oil
pinch sea salt
pinch caster sugar
1 sprig fresh thyme
3 cloves garlic, peeled, sliced
For the pea and mint purée
25g/1oz butter
3 large shallots, finely chopped
2 cloves garlic, finely chopped
500g/1lb 2oz frozen peas, defrosted
1 sprig fresh mint, plus 5 fresh mint leaves
600ml/1 pint milk
ground white pepper
sea salt

For the pease pudding

125g/5oz butter
3 large shallots, finely chopped
2 garlic cloves, finely chopped
100g/3½oz cured ham, finely chopped
250g/9oz green split peas, soaked in a bowl of cold water overnight
600ml/1 pint ham stock

For the garnish

8 asparagus spears, woody ends removed
8 baby leeks
100g/3½oz fresh peas, removed from their pods
150g/5oz chanterelle mushrooms

Specialist equipment

Commercial vacuum pack machine
Small vacuum pack bag

Method:

1. For the confit lamb shoulder, place the salt, rosemary and lemon zest into a mini food processor and blend until well combined. Rub the mixture onto the lamb shoulder and leave to marinate for one hour, covered, in the fridge.
2. Scrape the marinade off the lamb and place into a deep pan. Cover the lamb with the duck fat, cover the pan with a lid and slowly cook at 150C/300F for five hours, or until the shoulder is cooked and the meat is starting to fall apart.
3. Leave the lamb to cool in the duck fat. When cooled, remove the lamb from the pan, leaving the duck fat behind, and flake the meat, with a fork, into a bowl.
4. Heat a drizzle of olive oil in a pan and cook the shallots and garlic for 3-4 minutes, or until softened but not coloured. Add the reduced lamb stock and bring to a simmer, then mix together with the shredded lamb meat. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
5. Place a sheet of cling film on the work surface and lay over the slices of ham so that they overlap each other slightly.
6. Spoon the lamb mixture across the ham to form a sausage shape, then roll the ham over to enclose the lamb mixture and roll the cling film over tightly. Twist the ends of the cling film tightly to seal the roll, then place into the fridge to chill until needed.
7. For the lamb loin, place the lamb into a small vacuum-pack bag with the rosemary and garlic. Pour in enough olive oil to cover the lamb completely, then seal using a commercial vacuum pack machine. Slowly cook the lamb in the bag for three hours in a water bath at 40C/104F.
8. For the lamb sauce, heat the oil in a non-reactive pan and fry the lamb trimmings for ten minutes, or until golden-brown, then drain in a colander and set aside. Return the pan to the heat and add the shallots, mushrooms, garlic, rosemary and bay leaf and lightly fry for 15 minutes, or until aromatic.
9. Add the tomatoes and cook for 6-8 minutes, or until the liquid has evaporated. Deglaze the pan with the sherry vinegar and reduce until thickened, then add the Madeira and reduce again by one-third. Add the red wine and stock, bring to the boil and simmer for 20 minutes. Pass the liquid through a sieve lined with a double layer of muslin cloth into a clean pan, then cook over a high heat for 10-12 minutes, or until the liquid has reduced to a sauce consistency.
10. Preheat the oven to 130C/265F/Gas 1.
11. For the cherry vine tomatoes, place the cherry tomatoes into a roasting tin and drizzle over a generous amount of olive oil. Season with a pinch of sea salt and a pinch of sugar, then scatter over the thyme and garlic. Cook in the oven for two hours, or until the tomatoes are very tender.
12. For the pea and mint purée, melt the butter in a pan until foaming, then cook the shallots and the garlic for 3-4 minutes, or until softened but not coloured. Add the peas and the sprig of mint, then cook for a further 4-5 minutes, or until the peas are tender.
13. Drain the peas and remove the mint sprig, then place into a food processor along with the mint leaves. Blend, adding the milk slowly, until smooth. Pass the purée through a fine sieve, then season, to taste, with sea salt and ground white pepper.
14. For the pease pudding, melt the butter in a pan until foaming and cook the shallots, garlic and ham, until the shallots and garlic are softened but not coloured. Add the soaked split peas and stir well to coat, then add the stock and simmer for 35-40 minutes, or until the peas are tender. Set aside.
15. For the garnish, using a small knife, trim away the 'ears' from the asparagus spears. Peel the asparagus along the stem, then trim the asparagus so that each stem is 6cm/2.5in long.
16. Blanch the asparagus, leeks and peas in a pan of boiling salted water for 1-2 minutes, or until tender, then refresh in iced water. Drain, and dry on a clean tea towel. Trim the leeks so that they are the same length as the asparagus.
17. Preheat the oven/grill to high.
18. Slice the log of confit lamb shoulder into 4cm/2in thick slices, remove the cling film and fry the slices in an ovenproof frying pan with a drizzle of olive oil for 2-3 minutes on all sides, or until the cured ham is crisp and golden-brown. Pour over a little bit of the reduced lamb stock and place the pan into the oven to glaze the lamb shoulder, basting the lamb with the stock for 4-5 minutes, or until sticky and glazed.
19. Remove the lamb loin from the water bath and the vacuum pack bag and pat the meat dry with kitchen paper. Heat the butter until foaming, then fry the loin for 2-3 minutes on all sides, or until golden-brown all over. Remove from the pan and drain on kitchen paper.
20. Lightly fry the mushrooms in the same pan for 2-3 minutes, or until tender. Warm the leeks and asparagus through.
21. To serve, warm the pea and mint purée in a small saucepan, then spoon a little of purée onto four serving plates, neatly swiping the purée down the right side of the plate. Warm the pease pudding through and spoon onto the left side of each plate, then arrange two tomatoes around the purée and pease pudding. Place the leeks, asparagus, peas and mushrooms around the plate. Slice the lamb loin into four slices and place one slice on top of each pease pudding, then place the slice of confit shoulder on top of the pea and mint purée. Warm the lamb sauce through, then drizzle over and around the lamb.