Ingredients

• 1 bulb smoked garlic
• 75g/3oz butter
• 4 x four-bone racks of lamb
• French-trimmed
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 110ml/4fl oz red wine
• 110ml/4fl oz chicken stock
• 300g/11oz King Edward or other floury potatoes
• peeled and cut into chunks
• 110ml/4fl oz double cream

Directions

• Preheat the oven to 200C/400F/Gas 6. Slice the top off of the garlic bulb
• rub with a small knob of the butter and wrap in aluminium foil. Place the garlic to roast in the oven for 30 minutes
• or until softened.
• Squeeze the garlic out of the bulb into a bowl and mash well to a purée. Set aside.
• Season the lamb with salt and freshly ground black pepper. Heat an ovenproof pan until hot
• add the lamb skin-side down and cook for 1-2 minutes.
• Turn the lamb over and fry on the other side for 30 seconds. Then place the meat
• bone-side down
• into the pan. Place in the oven to roast for 12-18 minutes
• or until cooked to your liking.
• Remove the lamb from the oven and leave it to rest in a warm place for five minutes. Place the pan back on the heat
• add the red wine
• stirring well to release all the meat sediment from the base of the pan. Simmer for 1-2 minutes until the volume of liquid has reduced by half.
• Add the chicken stock to the pan
• bring to the boil then cook for a further 2-3 minutes until just thickened and reduced slightly. Season with salt and freshly ground black pepper.
• Meanwhile
• place the potatoes into a pan of salted water
• bring to the boil and simmer for 15 minutes
• or until tender.
• Drain the potatoes and return them to the pan over the heat
• to drive off any excess moisture. Mash the potatoes with a potato masher or ricer and add the smoked garlic
• remaining butter and cream and beat to a smooth purée. Season with salt and freshly ground black pepper
• to taste.
• To serve
• place a pile of mash into the centre of each plate. Carve the lamb racks into individual chops and place over the mash. Finish with a drizzle of the red wine sauce.