Trim the lamb fillet and roll in cracked pink peppercorns, sea salt and oil. Wrap in cling film to shape and allow to chill overnight
Sear lamb in a hot pan. Add butter and place in a hot oven for 3-5 minutes. Remove from the oven and allow to rest for 3-4 minutes before serving
For the Lamb Bon-Bon / Jus:
Sear the lamb shoulder in a hot pan until browned. De-glaze the pan with the Bourbon. Add the lamb stock and simmer until meat is tender, approximately 2 hours
Remove the meat from the stock and allow to rest, retaining the stock. Once rested, shred (pull) the meat and place in a bowl. Add the cold mashed potato, chopped herbs and melted butter. Mix well and season with salt and pepper
Pass the retained stock through a sieve and return to the pan. Add the redcurrant jelly and reduce by half. Once reduced, divide into two pans. Keep one pan for jus and set aside. With the other pan, add one sheet of gelatine, pour into a tray and allow to set in the fridge
Once set, cut out using a small Parisian spoon. Take 40g of lamb mix and mould around the cut out bourbon jelly. Roll into balls and pané with the flour, egg and breadcrumbs
Place bon-bons into hot oil and deep fry until crumb is golden brown. Place on kitchen paper to drain any excess oil. Allow to set for 2 minutes before serving
For the Fondant Potatoes:
Cut potatoes into small barrels using an apple corer. Place them into a hot pan and sauté in oil. Add butter and cook until golden brown. Add chicken stock and place in the oven until stock has reduced and potatoes are tender
Parsnip Purée
Peel and dice parsnip. Place in a pan with chicken stock, garlic clove, cream and butter. Simmer until parsnips are tender. Add to blender, blitz and pass
Vegetables
Peel and trim carrots and asparagus. Blanch carrots and chill in cold water. Sauté asparagus and carrots in a pan, add butter and season
