for 4 people

Carrot puree

500 g	spring carrots, halved lengthwise
	salted water, boiling
150 g	soft goats' cheese
1 sprig	dill, torn into pieces
¼ tsp	Fine Food Carribbean Curry
¼ tsp	salt

Olives

50 g	Fine Food Olive Taggiasche
1 bunch	dill, finely chopped

Lamb

1 tbsp	Fine Food Olio extra vergine d'oliva
2	Fine Food Shortloin Eye of Irish Lamb (approx. 300 g each)
1 tbsp	Fine Food Carribbean Curry
½ tsp	salt

Glazed carrots

1 tbsp	Fine Food Beurre à la Fleur de Sel de Guérande
½ tsp	Fine Food Carribbean Curry

To serve

50 g	macadamia nuts, roasted, coarsely chopped

How it's done

Carrot puree

Preheat the oven to 60 °C, warm the platter, bowls and plates. Cook the carrots in boiling salted water for approx. 4 mins. until just soft. Remove, place half of the carrots with the goat's cheese and all the other ingredients up to and including the salt in a measuring cup, puree, then cover and keep warm. Set aside the remainder of the carrots.

Olives

Place the olives and the oil in a small bowl, season, mix.

Lamb

Heat the oil in a wide frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove, place on the preheated platter for approx. 5 mins. to keep warm.

Glazed carrots

Heat the butter and curry in the same frying pan. Add the reserved carrots, heat through while turning.

To serve

Plate up the carrot puree. Carve the meat, serve with the glazed carrots and the olives on top. Sprinkle with nuts.

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