- 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
- 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.