Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

Firstly make the confit tomatoes. Using a small knife, cut the core from the stalk end of the tomato then cut the opposite end to pierce the skin

Plunge the tomatoes into boiling water for 1 minute and then transfer into iced water. Peel the tomatoes, cut lengthways and seed

Preheat your oven to the lowest possible setting – around 80°C/Gas mark ¼

Dip the lamb into the egg white then roll in the herb crumb mix. Then, cook the lamb in large frying pan and season well on both sides. Add the butter and cook gently for 3-4 minutes on each side and rest for 10 minutes

Lay the tomatoes on a tray and sprinkle with olive oil, garlic, herbs and seasoning and place in the oven for 1-2 hours until they have started to dry

Roast the artichoke wedges for 10 to 15 minutes until golden brown and season

For the crust, place all of the ingredients in a food processor and blitz until nice and green

Place a mound of spinach on each plate and top with the meat. Arrange the tomatoes to one side of the meat, and scatter over the chickpeas and lamb gravy. Serve immediately

Stuff the tomato petals with the goats cheese and then roll them into a cylinder shape and trim the edges. Warm slightly in the oven

Warm the chickpeas in a simple lamb gravy made from reduced lamb stock finished with butter

Sauté the spinach in a little butter and season. Cook for approximately 1 minute