Loin of Scottish lamb wrapped in a bread crouton with asparagus and balsamic baby beetroot

Ingredients

For the chicken mousse
500g/1lb 2oz chicken breast, chopped
1 garlic clove, chopped
350ml/12fl oz double cream
salt and freshly ground black pepper
1 carrot, finely chopped
1 courgette, finely chopped
¼ celeriac, peeled, finely chopped
For the balsamic baby beetroot
8 baby beetroots
4 garlic cloves
small handful fresh thyme
salt and freshly ground black pepper
drizzle olive oil
1 tbsp balsamic vinegar
For the lamb
2 lamb loins, each about 265g/9oz
salt and freshly ground black pepper
dash olive oil
4 slices white bread
2 tbsp clarified butter
24 spears asparagus, tough ends trimmed, to serve

Method

1. For the chicken mousse, place the chicken and garlic in the bowl of a food processor with half of the cream and process until smooth. Pass through a fine sieve into bowl, cover with cling film and refrigerate for 30 minutes.
2. Remove the chicken purée from the fridge, gently fold in the rest of the cream and season with salt and freshly ground black pepper.
3. Place the mousse onto a piece of heatproof cling film and roll up to form a sausage shape. Wrap, twisting the ends to seal tightly. Place into a pan of gently simmering water and poach for 8-10 minutes.
4. Remove from the pan and set aside to cool. Once cool, unwrap the mousse and place into a bowl. Add the finely chopped carrot, courgette and celeriac and stir well to combine. Set aside.
5. For the balsamic baby beetroot, preheat the oven to 180C/350F/Gas 4.
6. Place the baby beetroots onto the middle of a large sheet of aluminium foil. Add the garlic, thyme, salt and freshly ground black pepper, a drizzle of olive oil, balsamic vinegar and a splash of water. Wrap the vegetables loosely into a parcel, folding over the edges to seal tightly. Place into the oven to roast for 40-45 minutes, or until the beetroots are tender. Remove the beetroots from the parcel, allow to cool, then peel and cut into quarters. Set aside.
7. For the lamb, cut each lamb loin in half and season with salt and freshly ground black pepper (reserve the trimmings for another dish). Heat the olive oil in a frying pan, add the lamb loins and fry over a high heat until golden-brown on all sides. Set aside and leave to cool completely.
8. Roll out the bread slices thinly with a rolling pin and then spread a quarter of the chicken mousse evenly onto one side of each piece of bread. Place a piece of lamb on top of the mousse-covered side of each slice of bread and roll up to wrap around the lamb completely. Trim the ends, then wrap the bread and mousse-wrapped lamb tightly in cling film. Refrigerate for 30 minutes to set the shape.
9. Preheat the oven to 220C/425F/Gas 7.
10. Heat the clarified butter in an ovenproof frying pan. Remove the cling film from the bread-wrapped lamb and add fry the wrapped lamb until the bread is browned all over.
11. Transfer the lamb to the oven and roast for ten minutes. Remove from the oven and leave to rest in a warm place for a further ten minutes.
12. Meanwhile, steam the asparagus until al dente and dry on kitchen paper.
13. To serve, place one lamb parcel onto each plate. Arrange the roasted baby balsamic beetroot and steamed asparagus alongside.