This main course, with its copious amounts of wild garlic and anchovies, is not for the fainthearted!
For the lamb, heat the olive oil in a frying pan and sear the lamb for 1-2 minutes on all sides, or until golden-brown all over. Remove from the pan and set aside.
For the stuffing, heat the olive oil in the same pan used to cook the lamb and gently fry the shallot for 4-5 minutes, or until softened. Add the morels, anchovies and wild garlic and fry until the wild garlic is wilted. Transfer to a food processor and pulse to roughly chop. Season with salt and freshly ground black pepper.
Roll the lamb in the morel, anchovy and wild garlic mixture, pressing it onto the meat. Wrap the coated lamb in the bread, then wrap up tightly in cling film, twisting the ends to seal. Set aside.
Preheat the oven to 200C/400F/Gas 6.
For the broccoli, simmer the broccoli florets in a pan with the milk, cream, garlic and a pinch of salt for 8-10 minutes, or until tender. Drain, reserving the cooking liquid. Blend the broccoli and garlic in a food processor with a splash of the reserved cooking liquid until smooth. Season to taste with salt and freshly ground black pepper and set aside.
Blanch the purple sprouting broccoli spears in a pan of boiling water for about one minute, then drain and refresh in cold water. Drain again and set aside.
Unwrap the lamb from the cling film, discarding the cling film, and roast in the oven for 15-20 minutes (for medium rare), or until cooked to your liking. Set aside to rest in a warm place.
For the anchovies, dust the anchovies in the flour, shaking off any excess, then dip in egg and coat in the breadcrumbs. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the anchovies for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
For the sauce, heat the wine in a small pan and simmer until reduced in volume by half. Add the stock and simmer until reduced in volume by half again. Season to taste with salt and freshly ground black pepper, then stir in the butter until melted.
For the new potatoes and morels, cook the potatoes in a pan of boiling salted water for 8-10 minutes, or until tender. Drain and toss with a knob of butter until the butter has melted. Season to taste with salt and freshly ground black pepper. Heat the olive oil in a frying pan and fry the morels in the olive oil for 4-5 minutes, or until tender.
To serve, reheat the broccoli purée and blanched purple sprouting broccoli. Carve the lamb and divide among serving plates, arranging the purple sprouting broccoli, anchovies, new potatoes and morels alongside. Spoon some of the broccoli purée on the plate and garnish with the morels, tomatoes and herbs.
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