Ingredients

LAMB
• 1 x 8-bone rack of lamb, fat removed
• 1 x 2-piece pack of lamb neck fillet
(approx 250g)
• 3 sprigs of fresh rosemary
• 2 cloves of garlic
• 1 teaspoon Dijon mustard
• white wine vinegar
• 300g cherry tomatoes on the vine

GRAVY
• 4 rashers of smoked bacon
• 2 sprigs of fresh rosemary
• 1 heaped tablespoon plain flour
• ½ a glass of red wine

VEGETABLES
• 500g baby new potatoes
• 250g baby carrots
• stalks from a bunch of fresh mint
• 1 organic chicken stock cube
• 200g fine beans
• 200g runner beans
• ½ a Savoy cabbage
• 200g frozen peas
• a knob of butter
• ½ a lemon

MINT SAUCE
• leaves from a bunch of fresh mint
• 4 tablespoons red wine vinegar
• 1 tablespoon golden caster sugar

SEASONINGS
• olive oil
• extra virgin olive oil
• sea salt & black pepper

FONDUE
• 1 x 100g bar of good-quality dark
• chocolate (70% cocoa solids)
• 1 teaspoon vanilla paste or extract
• 100ml milk
• 4–6 handfuls of mixed fruit, such as
mango, strawberries or pineapple

Description

TO START Get All Your Ingredients And Equipment Ready. Put A Large Frying Pan And A Large Saucepan On A High Heat. Fill And Boil The Kettle. Turn The Oven On To 220°C/425°F/gas 7.LAMB Halve The Rack Of Lamb, Then Season With Salt & Pepper And Add To T

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