Ingredients

• 2 tbsp olive oil
• 3 rib rack of lamb
• 2 sprigs fresh rosemary
• 3 garlic cloves
• skin-on and squashed
• salt and freshly ground black pepper
• 150g/5½oz new potatoes
• 2 tbsp chopped fresh chives
• 25g/1oz butter
• salt and freshly ground black pepper
• 175ml/6fl oz red wine
• ½ beef stock cube
• 15g/½oz butter
• 1 tbsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the lamb
• heat the olive oil in a pan and add the rack of lamb along with the rosemary and garlic. Season with salt and freshly ground black pepper and sear the lamb on all sides for 2-3 minutes
• or until browned all over.
• Transfer the lamb into the oven to roast for 8-10 minutes (for medium)
• or until the lamb is golden-brown all over and cooked to your liking. Remove from the pan and allow to rest for five minutes
• before carving into three chops.
• For the new potatoes
• cook the potatoes in a pan of boiling water for 7-9 minutes
• or until tender
• then drain and crush with the chives and butter. Season
• to taste
• with salt and freshly ground black pepper. Pack into a metal chefs' ring set on a serving plate
• then carefully remove the ring.
• For the sauce
• heat the wine in a pan and add the stock cube. Bring to the simmer and cook for 8-10 minutes
• stirring until the stock cube is dissolved
• and the liquid has reduced by half. Whisk in the butter until melted and the sauce is smooth and glossy.
• Serve the lamb chops arranged on top of the crushed potato tower
• and spoon around the sauce. Drizzle over the olive oil just before serving.