Step 1 Preheat the oven to 160c. Cook the lambchetta according to the package instructions until the internal temperature of the lamb reaches 68c. At this point, wrap it up well with foil, and allow it to rest for a minimum of 30 minutes.

Step 2 To blanch the asparagus, bring a pan of salted water to the boil and submerge the asparagus spears for 40 seconds before plunging into iced water.

Step 3 Place the bacon rashers on a baking tray and grill under a high heat for 3 minutes each side, until crispy. Remove and set aside. Roughly chop the caramelised hazelnuts until they have broken up slightly.

Step 4 Place the asparagus on the baking tray and cover with the grated cheese. Grill for 2 minutes, until the cheese has melted. Crumble the crispy bacon over the top and finally sprinkle over the caramelised hazelnuts. Return the baking tray to the grill for 30 seconds to wake up the hazelnuts and bacon.

Step 5 Serve thick slices of lambchetta with asparagus and a generous helping of potato dauphinoise.