For the Lamb

• Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
• Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.

For the Butternut Squash

• Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
• Before roasting coats them with butter liberally

For the White wine mustard Jus

• Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
• Next add in the lamb stock and let it boil down to half.
• Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
• Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
• Carve the lamb and serve with the boiled broccoli spears.

Vegetables

• Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender

Bacon

• To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash

To serve

• Be as artistic as you like.

• Fry the sliced mushrooms with butter. I use chestnuts mushrooms because I prefer the stronger taste to the white ones. Fry till soften, then add in your sliced onions and garlic.
• Continue fry for about 5 minutes & season with salt and pepper. Do not over season. (Your guests can season after) We just needs some salt to draw out the juice from the mushrooms. This is a very important step.
• TIP – As you continue frying, you will see the mushroom juice will be drawn out. Continue frying till it dries out before adding your milk and double cream and a sprig of thyme.
• The sprig of thyme is a must as this really makes the soup taste so much better. (But of course if you don’t like you may omit)
• When the soup comes to a boil, turn the heat off, remove the thyme and then use a hand blender and blitz.
• If you do not have a hand blender you can transfer the soup to a normal blender and blend to the consistency you like.
• TIP – If you find your soup a bit thick you can add more milk. Then just leave it to mature a bit and reheat just before serving.
• TIP – You can safely keep this into and air tight container and into your fridge for a few days. I do NOT recommend freezing though.
• TIP – decorate at will. In this pic I left 2 mushrooms and slice them as thinly as I could and the truffle as well.
• TIP – This measurement is a guide and you do not have to be exact. Adjust to your taste.