• For the shallot purée, peel and finely slice the shallots. Gently melt 50g of butter in a pan and add the shallots. Season with salt and cook over a low heat until the shallots are very soft. Purée the shallots until completely smooth and check the seasoning.

• For the garnish, cut the cherry tomatoes in half and place on a baking tray covered with olive oil. Slice the garlic thinly, pick and chop the herb leaves finely and sprinkle over the tomatoes.

• Ensure the tomatoes are all coated with oil and place the tray in a warm oven (80°C). Allow the tomatoes to dry slowly until they have shrunk to about half their original size.

• Cut the courgettes in half lengthways and score the cut sides with a paring knife in a criss-cross pattern. Place the courgettes cut side down in a hot frying pan with oil, season and colour to golden brown, then flip over to finish cooking for a further minute.
• To cook the lamb, seal the lamb rack in a vacuum packed bag and place in a water bath set at 55°C for 40 minutes.
• Remove the lamb from the water bath and take out of the bag. Place the lamb, skin side down in a frying pan with a little olive oil, season with salt and cook over a low heat to allow the fat to render slowly. 
• When the skin is golden brown, increase the heat and colour the lamb on all sides before adding a large knob of butter: once the butter begins to foam, baste the lamb for 1 more minute.
• Cut the lamb into 6 equal portions and sprinkle a little Maldon sea salt onto the cut surface just before serving.
• To serve, spoon the shallot purée onto the plate and place the lamb cutlet on top. Garnish with the roasted courgettes and dried tomatoes, finish with coriander cress and freshly grated nutmeg.
   

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