Gower salt marsh lamb with spring greens

Serves 4 For the lamb: 2 lamb loins lavender syrup garlic oil sea salt and pepper 4 sprigs of thyme For the dauphinoise potatoes: 8 Desiree potatoes 1 litre cream 3 garlic cloves, crushed whole nutmeg For the spring vegetables: 100g broad beans, podded 100g fresh peas, podded 1 bunch asparagus, peeled pea shoots, to garnish

To make the potato dauphinoise: Preheat the oven to 200°C/gas mark 6. Bring the cream to the boil with the garlic and a pinch of salt. Boil for 3 mins. Peel and slice the potatoes. Arrange in a baking dish one layer at a time, followed by the cream and a grating of the nutmeg. Bake for 45 mins. To cook the lamb: Season the lamb with salt and pepper. Drizzle the lavender syrup and garlic oil over the lamb. Heat a little oil in a pan then add the lamb and the thyme sprigs. Fry until the meat is golden brown. Remove from the pan and place in the oven with the potatoes for 6 mins for medium-rare. Rest for 15 mins before serving. While the meat is resting, blanch the broad beans and peas for 30 secs and refresh in ice water. Blanch the asparagus for 3 mins and refresh in ice water. To make an optional parsley and white wine vinegar dressing, blitz a handful of flat parsley, 1 tsp Dijon mustard, 3 tbsp white wine vinegar, 100ml olive oil and a pinch of sea salt. Slice the lamb and arrange on the plates. Drizzle with lamb juices from the pan, then add the potato dauphinoise and spring greens. Drizzle over the dressing if used, dress with pea shoots and serve.