Graeme Pallister, 63 Tay Street/Parklands Hotel, Perth

Jim Fairlies Hogget Lamb Roast with Thyme Butter, Sea and Garden Vegetables & Katy Rodgers Crowdie (serves 2) Pair with Highland Park 12 Year Old

Ingredients 100g butter, softened 1 small shallot, diced 1 clove garlic Pinch of thyme leaves 100ml white wine 300g hogget lamb loin 100g quality frozen or fresh peas 50g shelled broad beans 4 spears of asparagus A mix of fresh herbs and pea shoots including parsley tarragon chervil mint Wedge of lemon Sprigs of samphire Small handful of sea spinach 50g Katy Rodgers crowdie Preheat oven to 190 degrees Celsius

Sweat the shallots garlic and thyme in a little of butter gently for 2 minutes without colour, pour in wine and reduce to syryup, allow to cool and fold through the remaining butter, set in fridge. Heat a solid-based frying pan on a high heat add a little oil and carefully brown the seasoned lamb on all four sides. Place in the oven for 5 minutes turning once, remove and rest. Tip the fat from the pan and a good-sized knob of the butter, allow to melt and carefully then toss in the vegetables. Season lightly as the sea vegetables may be salty. Remove from the heat and add the herbs. Pile into a warmed bowl. Carve the lamb on top, spoon the juices over, and nish with little chunks of the crowdie. Serve with a dram of Highland Park 12 Year Old. Enjoy!