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Warm Salad of Lamb

1 lb Rack of lamb; boned and trimmed

125 ml Dry cider
2 tb Calvados brandy; (+2tbsp for flaming)
1 Shallot; sliced finely
1 tb Sage leaves; torn
1 ts Parsley; roughly chopped
2 tb Olive oil
Bay leaf
1 Cox's Orange Pippin; core removed (leave top and stalk intact)

Caramelised Apple Balls:
1 Granny Smith apple
3 oz Caster sugar
1 oz Butter
Picked leaves; (lotta, curly, oak, radicchio)

Place all ingredients for the marinade together and add the lamb and leave for 3 hours - covered.

Prepare the apple by slicing into 3, leaving the top and stalk intact. Place apple slices on to an oiled griddle to score and warm through. Place the sugar and butter in a thick, heavy based pan and caramelise until amber, add the apple.

Heat a heavy based pan and add a little olive oil. Season the lamb with salt and pepper and seal on a high flame with a little Calvados.

Remove from the heat and keep warm. Add the marinade and rapidly bring to the boil. Reduce the liquid until almost a syrupy consistency, remove the bay leaf.

Drizzle a little warm marinade over the picked lettuce and toss to mix. Place the apple in the center of the plate. Carve the lamb. Build up a layer of apple, lettuce, lamb, apple, lettuce and finish off with the apple lid. Place the caramelised balls on to the plate and drizzle around the marinade.

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