1. For the Lamb Loin, remove the backbone (or have your butcher do this), keeping the flaps intact so they can be rolled around the fillet. Remove excess fat and sinew from the flaps and fillet. Reserve the lamb fat for the Potato Sarladaise and Spinach Purée and reserve the bones for the Lamb Jus. Finely chop the marjoram, oregano and mint. Rub the roasted garlic paste evenly over the flesh side of the lamb flaps. Scatter with chopped herbs, ground spices and lemon zest. Place the lamb fillet onto the seasoned flap and roll tightly around the fillet to completely encase it. Wrap the rolled lamb in caul fat and secure evenly with butcher’s twine. Refrigerate overnight to set.
2. For the Lamb Jus, roast the reserved lamb bones and chicken wings at 190°C for approximately 1 hour, or until dark brown and well caramelised. Roughly chop the leek, celery, carrot and brown onion. Once the bones are roasted, remove them from the roasting tray and add the vegetables, allowing them to roast in the rendered fat until well caramelised. Deglaze the roasting tray with the brandy and white wine, scraping the caramelised sediment from the base. Transfer the roasted bones, chicken wings, chicken feet, vegetables, thyme, rosemary, fennel seeds, coriander seeds and fenugreek seeds to a deep gastro or stockpot. Add the deglazing liquid and cover with water. Cook overnight in a combi oven at 110°C on low fan. Strain the stock through a fine chinois into a clean saucepan. Reduce over medium heat to a rich jus consistency, skimming regularly. Refrigerate until needed.
3. For the Spinach Purée, remove any bruised or damaged leaves from the baby spinach. Pick the English spinach leaves and wash all spinach thoroughly. Allow to sit in clean cold water for approximately 10 minutes so any residual dirt or sand settles. Pick and wash the mint, dill and tarragon. Pick the rosemary separately. Sweat the sliced eschalot and rosemary in the rendered lamb fat with a little flaked salt until soft and lightly coloured. Blanch the spinach, mint, dill and tarragon for approximately 2 minutes, or until tender. Transfer to a perforated tray and squeeze out as much excess water as possible. Do not refresh in iced water. While still hot, transfer the blanched spinach and herbs to a high-speed blender with the eschalot mixture, roasted garlic purée and fennel seeds. Blend on high until completely smooth, adjusting the consistency with extra virgin olive oil and seasoning with flaked salt. Transfer the purée immediately over an ice bath and cool rapidly to retain its colour. Cover and refrigerate until needed.
4. For the Potato Sarladaise, finely slice the potatoes using a mandolin or meat slicer. Do not wash the sliced potatoes, the natural starch is required to bind the finished Sarladaise. Pick the lemon thyme leaves. Warm the rendered lamb fat until liquid and combine with extra virgin olive oil. Lightly brush a gastro tray with the lamb fat mixture and line with baking paper. Drizzle a little lamb fat mixture over the baking paper. Arrange an even layer of overlapping sliced potato across the tray. Season lightly with flaked salt and white pepper, drizzle with additional lamb fat mixture and scatter with lemon thyme. Repeat the layering process until all the potatoes are used, pressing the potatoes firmly every few layers. The gastro tray should be approximately three-quarters full. Cover the potatoes with baking paper followed by two layers of foil. Place the gastro into a bain-marie and cook at 180°C until the potatoes are completely tender and a cake tester passes through easily. Remove from the oven and bain-marie. Remove the foil and place a clean gastro tray over the potatoes. Weigh evenly and refrigerate overnight to press and set. The following day, remove the weight and run a knife around the edges. Carefully turn the Potato Sarladaise onto a chopping board. Cut into 10 even portions, approximately 100g each. Place between sheets of baking paper, cover and refrigerate until needed.
5. To finish, remove the wrapped lamb from the fridge and allow to temper slightly. Seal evenly in a hot pan or on a flat grill, then roast at 160°C until the internal temperature reaches 46°C. Remove from the oven, rest for 10 minutes, remove twine.

• • Heat a small amount of rendered lamb fat or oil in a hot pan or on a flat chrome grill. Sear the Potato Sarladaise on both sides until heated through, golden and well caramelised.
  • Warm the Spinach Purée gently in a saucepan, taking care to retain its colour. Add a little more lamb fat for shine.
  • Heat the Lamb Jus in a separate saucepan. Add the brunoised eschalot and finely chopped rosemary. Taste and adjust the seasoning and balance with white soy, mirin and sherry vinegar as required.
  • To assemble, slice the rested lamb and arrange neatly across each serving plate.
  • Place warm Spinach Purée alongside the lamb at an angle and a portion of caramelised Potato Sarladaise. Spoon Lamb Jus over and around the lamb.

Assembly per serve

• 200g cooked lamb
  100g Potato Sarladaise
  50g Spinach Purée
  50ml Lamb Jus