Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
First make your tomato and basil sauce. This can be done in advance. Get everything chopped and ready.
Heat a large frying pan, add the sunflower oil and the lamb trimmings (not the bones) and brown them on a high heat. Then add the butter, shallots, mushrooms, garlic, bay leaves, thyme and black pepper and fry until well coloured. Add the tomato puree and stir around until lightly browned.
Add the tomato pulp and reduce, stirring, until the pan is almost dry. Slosh in the wine and deglaze the pan, scraping the bottom with a wooden spoon or heatproof spatula to pick up all the little caramelised pieces. Reduce this down over a high heat until almost all of the liquid has gone.
Add the bones and stir to combine then pour in the stock. Bring the mix to the boil, turn down the heat and simmer very gently until reduced (approx 45 minutes).
Pour the mix through a fine sieve into a clean pan. Add the arrowroot and stir well to combine.
To serve, reheat the sauce so it’s hot but not boiling, add the basil leaves, diced skinned tomato and redcurrant jelly.
For the lamb, preheat the oven to 200C/400F/gas mark 6.
Heat an ovenproof pan or casserole; add 2 tablespoons of olive oil. Season the lamb with salt and black pepper and place in the pan. Sear until well coloured all over, then add the butter and garlic. When the butter is melted and foaming, baste the lamb with the pan juices. Place in the oven for 3-4 minutes, depending on how pink you like your lamb.
Remove the pan from the oven and allow the meat to relax on a plate or metal tray in a warm place for a minimum of 6 minutes before serving to allow the juices to re-distribute, making the meat tender and succulent.
Meanwhile, take a wok or large frying pan and place over a high heat. Add 2 tablespoons of olive oil and swirl it around the pan. Add the spinach and stir fry quickly until just wilted.
To serve, season the spinach and divide between 4 warmed plates. Carve the rested meat into slices and place on top of the spinach. Pour over the sauce and serve with dauphinoise, mash or roast potatoes. Go to Nick Nairn’s recipe page for his Dauphinoise recipe: www.nicknairncookschool.com/Recipes/View/Dauphinoise-Potatoes/