Spiced rack of lamb, confit garlic, boulangère potato, caramelised shallot purée

6-bone rack of lamb, French trimmed
8 to 12 garlic cloves
8 medium sized potatoes, peeled and sliced finely
6 to 8 shallots
50 to 60g butter
red wine
2 teaspoons of fennel seeds
2 teaspoons of coriander seeds
2 teaspoons of white peppercorns
2 teaspoons of red peppercorns
300ml of chicken stock
275g lamb demi-glace
glass of red wine
glass of white wine

Preheat oven 220º to 230ºC

Grind the spices and rub the lamb with the spice mix and olive oil.

Dot an ovenproof dish with butter and layer the potato slices, dotting with more butter. Cover with chicken stock and dot again with butter. Season with salt and pepper and cover with foil. Place in the hot oven at the same time as the lamb, remove the foil for the last 20 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 you like your lamb cooked.

Wrap the garlic cloves in parchment paper, add salt, pepper and butter, close the parcels and place in the oven for 30 to 40 minutes.

Place the shallots with two cloves of garlic finely sliced 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 red wine 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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