Best End of Lamb with Caramelised Orange and Hazelnut Salad

Summary

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Ingredients 3 French-trimmed best ends of lamb (each with six bones) salt and pepper 1 tablespoon vegetable oil, plus extra to oil 2 oranges 40g caster sugar 2 tablespoons clarified butter 6 generous handfuls of mixed salad leaves (such as wild rock-etred chard, baby spinach) handful of hazelnuts, lightly toasted 90ml hazelnut vinaigrette

Ingredients for the hazelnut vinaigrette: 1 tablespoon sherry vinegar 1 tablespoon lemon juice 150ml groundnut oil 150ml hazelnut oil 1 small garlic clove, peeled and crushed pinch of caster sugar salt and pepper

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Best End of Lamb with Caramelised Orange and Hazelnut Salad

Lamb is finer grained and naturally more tender than other meats, such as beef or game, and I love it. The fat on the first new season's lamb is very sweet, ...

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