Lamb Fillet with Smoky Bacon Colcannon & Juniper Soubise

Steps

1. Bring a pot of salted water to the boil. Prep & cook potatoes. Cook potatoes in pot of boiling water for 15-20 minutes, until very tender. Drain and return to pot.
2. Start colcannon. Heat a drizzle of oil and a knob of butter in a large fry-pan on medium heat. Cook bacon for 1-2 minutes, until browned. Add spinach and toss until wilted, then remove from heat. Add to pot with cooked, drained potatoes. Reserve pan.
3. Make soubise. Place juniper soubise and milk in a small pot on medium heat. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until thickened and smooth. Season to taste with salt and pepper and set aside, covered, to keep warm.
4. Finish colcannon. Once potatoes are cooked, add a knob of butter and milk and mash roughly. Season to taste with salt and pepper and cover to keep warm. Wipe reserved pan clean and return to medium-high heat with a drizzle of oil.
5. Cook lamb & beans. Pat lamb dry and season with salt and pepper. Add to pan and cook for about 2 minutes each side for medium-rare or until cooked to your liking. Rest, covered, before slicing thinly. Return pan to medium heat and add green beans. Cook for 1-2 minutes. Add a splash of water and cook for about 1 minute, until beans are tender. Season with salt and pepper.
6. Serve colcannon topped with beans, lamb, soubise, pickled onions and spring onion.