Loin of Lamb with Beetroot Orange Chutney, Colcannon Potatoes, Roasted Vegetables and Fleurie Jus - Deliciously Yorkshire

Ingredients

• * 4 portions of trimmed lamb loin
• * Olive oil
• * Fresh thyme
• * Fresh rosemary
• * 4 cloves of garlic, chopped into slivers
• * 4 medium Desiree potatoes, peeled and cut into quarters
• * 1 leek, outer leaves removed
• * 1/4 savoy cabbage, core and outer leaves removed
• * 1/2 bunch of spring onions, washed
• * 1/4 packet of butter
• * 2 tablespoons double cream
• * Salt and pepper
• * 1 butternut squash, peeled and de-seeded
• * 2 parsnips, peeled
• * 2 carrots, peeled
• * 4 sticks of celery, peeled
• * 4 bundles of green beans, topped and tailed
• * 1 tablespoon fresh thyme leaves
• * 2 tablespoons ‘runny’ honey
• * 2 shallots, peeled and finely chopped
• * 1 large glass of Fleurie
• * 1 tablespoon of fresh mixed herbs, chopped
• * 1 pint reduced game stock
• * 4 dice-sized knobs of butter