RACK OF LAMB WITH POTATOES DAUPHINOISE AND BABY VEGETABLES

It’s believed that sheep have grazed at Highclere since Roman times. They’re still a feature of the estate and lamb remains a classic dish on our menus here today.

Serves 6 10 garlic cloves, crushed Sea salt and pepper 2.5kg (5lb 8oz) large potatoes, peeled and cut into 1cm (½in) slices 1.5ltr (2¾pt) double cream

4 racks of lamb

3 sprigs of rosemary 2-3tbsp red wine

1tsp sugar

12 baby carrots, trimmed 12 baby leeks (from supermarkets), trimmed 6 baby aubergines (from supermarkets)

Butter, for frying 18 asparagus spears, trimmed (optional)

Preheat the oven to

160° C/fan 140° C/gas 3. Place the garlic in a bowl with 1tsp salt and stir to make a paste. For the potatoes dauphinoise, we line an ovenproof dish with nonstick baking parchment so we can turn it out at the end, but if you’re serving it from the dish you don’t need to do this.

Place the potato slices evenly in the dish to make at least six layers, seasoning each layer with salt, pepper and some of the garlic paste.

Pour the cream over the potatoes, pushing them down with the flat of your hand until the cream seeps through your fingers. Cover with foil and bake in the oven for at least 1 hour, removing the foil for the final 15 minutes to allow the top to brown. Remove, set aside and keep warm.

Increase the oven temperature to 180° C/fan

160° C/gas 4. Score the fat of the lamb racks with a sharp knife and season well. Put them fat- side down in a cold frying pan and place on a medium heat to melt the fat until it is golden, then turn the racks over to seal on all sides.

Place the rosemary sprigs in an ovenproof dish, lay the lamb on top of them fat- side up and cook in the oven for 20 minutes. Remove the dish from the oven and transfer the lamb to a plate. Cover with foil and leave for 10 minutes to rest.

Deglaze the roasting dish with the red wine and strain the juices into a warm jug to make a jus. While the lamb is resting, bring a pan of salted water to the boil and add the sugar. Add the carrots and cook for 4- 6 minutes, then drain.

Boil the leeks in another pan of salted water for 3 minutes, then drain. Halve the aubergines, score them with a cross- hatch pattern using the tip of a sharp knife and pan-fry with a little butter for about 5 minutes until golden and soft. Pan-fry the asparagus spears

(if using) in the same way over a low heat.

Carve the meat and serve with the vegetables, the potatoes and a drizzle of the rosemary jus.