This pretty main course will bring a palette of bright spring colours to your plate, and delight the palate.
Preheat the oven to 180C/350F/Gas 4. Place a small roasting tin on the bottom shelf.
For the fondant potatoes, heat the chicken stock in a pan with a couple of sprigs of thyme and the bay leaves. Season with salt and freshly ground black pepper, then pour into the roasting tin in the oven.
Turn and trim the potatoes with a small knife, until they are all equal shapes and sizes. Place them in the roasting tin, in the chicken stock mixture, and cook for 10-12 minutes, basting occasionally with the liquid, until tender.
For the prosciutto-wrapped asparagus, blanch the asparagus for 1-2 minutes, until tender, then drain and refresh in a bowl of ice water. Drain again.
Lay out the slices of prosciutto and sprinkle over a little bit of the chopped mint. Place an asparagus spear on top of each slice and roll up tightly, then secure with a cocktail stick. Set aside.
For the lamb and baby carrots, season the lamb loins with salt and freshly ground black pepper. Add one knob of butter and duck fat to a hot frying pan over a medium heat, and when foaming, add the lamb loins and fry for 1-2 minutes on each side, or until golden-brown all over. Transfer to the oven to cook for 7-10 minutes, or until the lamb is cooked to your liking.
Blanch the baby carrots in a pan of boiling water for 1-2 minutes, then drain and refresh in ice water. Drain again and set aside.
For the sauce, melt the butter in a small pan until foaming, then add the onion and fry for 4-5 minutes, or until softened. Add the Madeira and simmer until the liquid has reduced in volume by half. Pour in the chicken stock and some of the juices from roasting the lamb. Add the thyme and bay leaf, then simmer until the volume of the liquid has reduced by half. Pass the sauce through a sieve, discarding the solids, then season to taste with salt and freshly ground black pepper.
Fry the prosciutto-wrapped asparagus in a non-stick frying pan for 1-2 minutes on each side, or until golden-brown and crisp. Remove the cocktail sticks.
Heat a knob of butter in a pan until foaming and add the blanched baby carrots. Heat through for 1-2 minutes, basting with the melted butter. Season to taste with salt and freshly ground black pepper. Repeat with the fondant potatoes.
To serve, thickly slice the lamb loins and arrange on four serving plates. Arrange the fondant potatoes around the lamb, followed by the baby carrots. Lay a prosciutto-wrapped asparagus spear over each baby carrot. Drizzle over the sauce.
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