For the Lamb & Savoury Herbs - Remove the fat and sinew from the lamb. Season the chump with salt and pepper in a large pan or roasting tray, fry until golden brown in a little oil.
Place in a hot oven about 200 degrees centigrade for five minutes before removing and allowing to cool for 10 minutes.
Meanwhile make the savoury herbs by placing all the ingredients in a food processor except for the olive oil until a fine green crumb is achieved, this should take about 1½ minutes. Slowly drizzle in the olive oil and continue to process until all the oil has been used. Turn out onto a plate.
Brush the top of the lamb with egg white well and immediately dip in the herbs.
Place back in the oven for a few minutes to warm through and cook the savoury herbs for approximately 5 minutes.
For the Creamy Goat's Cheese Mash -
Pass through a sieve or 'ricer' into a bowl, meanwhile boil the cream and the butter and beat into the potato, a little at a time, beating well.
Finally add the spreadable cheese and adjust the consistency with hot milk. Season with salt and pepper.
For the Minted Delamere Goat's Yogurt - Take the yogurt, add the mint and thin down with a couple of teaspoons of water if needed.
Season with salt and pepper and spoon over the lamb.
For the Basil Oil - Place the oil and basil into a food processor and liquidise for one minute.
Store in a bottle
What You See
Slice the lamb into three pieces, serve a good portion of goat’s cheese mash. Drizzle basil oil and yoghurt over the meat.