Noisettes of Lamb

Ingredients:

1 whole best end of neck
sea salt and freshly-ground black pepper
1 tbsp chives, chopped
2 tsp fresh mint, chopped
1 tsp dried oregano, crumbled

For the Herb Butter:
100g butter
2 tsp fresh mint, finely chopped
1/2 tsp fresh oregano, chopped
1 tsp fresh parsley, chopped
1 tsp fresh chives, chopped
black pepper, to taste

Method:

Begin with the herb butter. Soften the butter in a bowl then add the herbs and oregano and work into the butter until completely and thoroughly mixed. Place into a sheet of clingfilm (plastic wrap) and roll into a sausage about 3cm in diameter then place in the refrigerator to harden.

When buying the meat ask your butcher to chine it (ie flesh from top end of the shank removed to reveal bare bone), but not to cut through the rib bones.

When you get home, remove the chine bones, skin the meat and remove all the rib bones. Season the inside of the meat with the sea salt and freshly-ground black pepper then sprinkle over the herbs. Roll the meat up tightly, starting from the thick end and rolling towards the flap (wrap this around the meat). Take butcher's twine and tie the roll securely at 4cm intervals.

Using a sharp knife cut into portions, with the string lying in the centre of each one. Heat a grill (broiler) and when hot use to brown the meat quickly on both sides then reduce the heat to medium and cook for a further 10 to 15 minutes, turning once, or until the meat is cooked right through.

Arrange on a plate, slice the herb butter into 1cm thick pieces then place on top of each lamb piece and serve.