Instructions: Preheat oven to gas mark 8 4500F (230 degrees C).

The meat is cooked in an inedible salt crust pastry which produces well flavoured and beautifully juicy lamb.

To prepare the salt crust pastry combine the flour and salt and gradually add the 8 tablespoons of water then the egg whites.

This can be done in a food processor or with an electric whisk.

The resulting dough should be quite firm; if it is too wet then add a little more flour.

Wrap the dough in clingfilm and chill for an hour.

Then divide the chilled dough into 4 pieces and roll each one out to about 20cm square and 5mm in thickness.

Now heat the oil and butter in a fryingpan and when it is really hot brown the lamb pieces on all sides.

Then drain each piece well and wrap it in a pastry square sealing the edges with water and ensuring that there are no gaps in the pastry.

Place the pastry parcels on a lightly oiled baking sheet.

Now bake the lamb parcels in the pre heated oven for 10 l 5 minutes depending on how well cooked you like your lamb to be.

Next whilst the lamb is cooking prepare the sauce.

In a blender or food processor combine the kiwi fruit mint pernod and lemon juice.

Taste season and pour the mixture into a small saucepan.

Then remove the lamb from the oven leave it for 5 minutes and then break open the parcels aver the saucepan to catch all the juices.

Heat the sauce gently while you slice the meat thinly.

Then arrange the meat on a warmed plate garnish with watercress spoon the sauce around the lamb and serve

Serves 4 people

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