TABLE FOR TWO

Rack of lamb with hasselback potatoes

PREPARATION TIME 45 minutes COOKING TIME 1 hour SERVES 2

YOU WILL NEED

✔ 1 rack of lamb, French trimmed ✔ Sea salt ✔ Black pepper ✔ 50g kale ✔ 50g mixed chard ✔ 50g watercress ✔ 300g Charlotte potatoes ✔ 50g butter ✔ Olive oil
For the sauce ✔ 3 shallots, sliced ✔ 3 garlic cloves, crushed and chopped ✔ 15g butter ✔ 250ml red wine ✔ 500ml beef stock

DIRECTIONS

■ Remove the rack of lamb from the fridge 30 minutes before cooking to bring to room temperature. Season and preheat the oven to 190°C/Fan 170°C/Gas Mark 3.

■ Remove the stalks from the kale and trim the leaves. Slice the chard then mix with the watercress and kale in a bowl.

■ One at a time, place a potato in a spoon and hold in place. Slice along the potato horizontally at 3mm intervals. Add 50g butter and a drizzle of oil to a baking tray and place in the preheated oven. Heat until sizzling, then place the potatoes onto the tray, sliced side