Herb Crusted Lamb Chops, Potato Gratin

Wash the meat to remove any splinters of bone. Pat dry and score the fat in a diamond pattern. Wash the herbs, shake dry and chop finely. Mix and set aside 1 tbsp of the mixture. Peel the garlic. Put the bread into a food processor with the butter, herbs and two garlic cloves and process to a smooth paste.

Wrap in foil or clingfilm and chill.

Brush the meat on all sides with olive oil and season with lemon zest, salt and pepper. Heat the rest of the oil in a nonstick frying pan and quickly brown the meat on all sides over a high heat. Roll the herb paste out thinly between two sheets of foil and spread on the racks of lamb. Place in a baking dish and bake in a preheated oven (250°C) for about 15 minutes. Deglaze the juices in the frying pan with the lamb stock and wine and press the last garlic clove into the pan. Add the reserved tbsp of herbs and boil for about 15 minutes, or until reduced by half. Take the lamb out of the oven, slice into individual chops and arrange on plates with the sauce. Serve garnished with rosemary.

For the potato gratin, peel the garlic. Rub one large or 4 small baking dishes with the garlic clove and then grease with butter. Wash and peel the potatoes and slice very thinly. Blanch in boiling, salted water for 3 minutes, then drain well. Arrange the potato slices in layers in the baking dishes, adding the herbs in the middle and covering with more layers of potato. Whisk the milk, grated cheese and double cream and season with salt and pepper. Pour over the potatoes. The potatoes should be just covered, add a little more cream if necessary.