1 whole lamb loin (about 500g/1lb 2oz), boned and trimmed but belly still attached
2 pieces (about 55g/2oz) caul fat
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp olive oil
50g/1¾oz unsalted butter
200g/7oz rainbow chard
400ml/14fl oz lamb jus or gravy
10 green olives, stoned, ends removed and finely sliced, to garnish
1 tbsp chopped fresh tarragon, to garnish
Mix the tapenade, kidney, liver and tarragon in a bowl.
Put the Bayonne ham on some cling film on a work surface or board, overlapping the ham slices until they are slightly longer than the lamb loin.
Lay the lamb loin and belly out flat over the ham and season well with salt and pepper. Put the tapenade mixture on top of the joint and roll it up in the cling film so it is enclosed in the ham. Remove the cling film carefully and cover the joint and ham with the caul fat. Cover and leave to chill in the fridge for 30 minutes.
Preheat the oven to 220C/200C Fan/Gas 7.
Heat the oil in a frying pan and when hot, sear the lamb on all sides. Roast in the oven for 6–8 minutes. Remove, rest for 10 minutes and then cut into slices.
Bring the lamb jus and olives to a simer in a saucepan.
Meanwhile, heat the oil and butter in a frying pan and sauté the rainbow chard until slightly wilted. Put the lamb slices on warmed plates with the sautéed chard and pour over the lamb jus. Garnish with the tarragon and serve.
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