Lamb dish from this week on the Finesse, local lamb fillet which has been cooked sous vide at 56 degrees for 45 minutes before being seated very quickly in a frying pan, lamb needs to be well seared in a pan to create the caramel on the meat.

The lamb is served with courgette, aubergine caviar, oven roasted cherry tomatoes, black olive tapenade, potato rosti, anchovy & red wine & herb de Provence sauce.

Olives, anchovys & lamb are a match made in heaven, black olive tapenade is very easy to make & has so many uses.

Black olive tapenade

250g       Stoned black olives

1              Clove garlic

2 tsps.   Capers

Small bunch parsley

6.             Anchovy fillets

1/2          Lemon juiced

60ml      Olive oil

Season to taste

blend all the ingredients to the required consistency depending on hope chunky you prefer.