Roasted rack of lamb, fondant potato, caramelised onion purée, confit fennel marmalade

6-bone rack of lamb, French trimmed
4 medium sized potatoes, peeled and cut into 2.5cm disks
2 medium onions, sliced
2 garlic bulbs, saving 2 cloves for fennel marmalade
100g butter
1 fennel bulb, finely sliced
2 or 3 shallots, sliced
500ml chicken stock
275ml lamb demi-glace
2 or 3 anchovy fillets
50g semi-dried tomatoes
glass of white wine
olive oil
fennel seeds

Preheat oven 220º to 230ºC.

To make the semi-dried tomato petals, peel and slice the tomatoes and cook very, very slowly in the oven, drizzled with a little olive oil.

Roast the potato disks for approximately 20 minutes, coated in olive oil, turning after 10 minutes until just turning golden. Add stock and 50g butter and continue to roast for a further 30 to 40 minutes, turning occasionally.

After 15 minutes, roast the lamb for 10 to 15 minutes before reducing the oven temperature to 160ºC. Season with salt and pepper and return to the oven for 30 to 40 minutes depending how well cooked you like your lamb. Add the garlic to the pan and roast alongside the lamb. Let it stand for at least 10 minutes before carving.

Meanwhile, place the sliced onion in a saucepan with a generous knob of butter, white wine and a little salt and pepper, and caramelise until nicely golden. Purée in a chinoise or blender.

Place the shallots with two finely sliced cloves of garlic in a saucepan with olive oil and sweat down without browning for a few minutes. Add the fennel and a teaspoon of fennel seeds and salt and pepper, and continue to sweat, reducing the liquid to a marmalade consistency. Add a little butter.

To make the jus, remove the lamb from the roasting tin, heat the jus in the pan, add the demi-glace and anchovy fillets and reduce on a high heat, pass through a chinoise and return to the pan. Add a little butter.

Serve three cutlets of lamb per person.

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