| 2 | | Best ends of lamb about 2 1/4kg total; filleted with bones |
| | ; weight, chopped for stock |
| 3 | tb | Oil |
| 30 | g | Tomato paste |
| 6 | | Ripe tomatoes |
| 1 | | Onion |
| 1/2 | | Carrot; (peeled, washed and |
| | ; chopped) |
| 1/2 | | Stick celery; (peeled, washed and |
| | ; chopped) |
| 1 | sm | Leek |
| 1 | | Sprig thyme |
| 4 | | Cloves garlic |
| 1 3/8 | l | Chicken stock |
| | Freshly ground pepper |
| 1 | tb | Dijon mustard |
| 1 | | Egg beaten |
| 180 | g | Plain white flour; (for salt crust) |
| 150 | g | Coarse sea salt; (for salt crust) |
| | Leaves picked from a sprig of thyme; (for salt crust) |
| | A sprig of rosemary; (for salt crust) |
| 1 | sm | Egg and 1 yolk; (for salt crust) |
| 8 | | Cloves garlic; (for garnish) |
| 20 | | Shallots peeled; (for garnish) |
| 1 | pn | Caster sugar; (for garnish) |
| 1 | pn | Salt; (for garnish) |
| | Fresh milled pepper; (for garnish) |
| 60 | g | Unsalted butter; (for garnish) |
| 1 | ts | Lemon juice; (for garnish) |
| 120 | g | Fresh white bread crumbs; (for parsley crusts) |
| 90 | g | Fresh parsley washed dried and chopped; (for parsley crusts) |
| 1/2 | | Bay leaf; (for parsley crusts) |
| 1 | | Sprig thyme; (for parsley crusts) |
| 1 | | Clove fresh garlic crushed; (for parsley crusts) |
| | Olive oil; (for parsley crusts) |
