Ingredients

Ingredients For the lamb

• 2 x 900g/2lb 4-bone racks of lamb, French trimmed

• salt and freshly ground black pepper

• 1 bunch fresh rosemary

• 2-3 tbsp olive oil

• 1 x 1.8kg/4lb lamb shoulder, on the bone

• 1 carrot, chopped

• 1 celery stick, chopped

• 1 leek, chopped

• 1 onion, chopped

• 2 bay leaves

• 25g/1oz black olives

• 300ml/10½fl oz red wine

• 300ml/10½fl oz water

• 1 tsp redcurrant jelly

For the mayonnaise

• 1 bulb smoked garlic

• 2 free-range egg yolks

• 1 tbsp Dijon mustard

• 25ml/1fl oz cider vinegar

• 100ml/4fl oz groundnut oil

• salt and freshly ground black pepper

For the tomatoes

• 250g/8oz red cherry tomatoes

• 250g/8oz baby plum tomatoes

• 250g/8oz green cherry tomatoes

• 1 tbsp pickling spices

• 100ml/4fl oz cider vinegar

• pinch caster sugar

• 250g/8oz yellow cherry tomatoes

• vegetable oil, for deep frying

For the potatoes

• 4 Maris Piper potatoes, peeled, halved

• 1-2 tbsp vegetable oil

• knob of butter

For the watercress

• 1 bunch watercress, leaves only

• knob of butter

Description

A Colourful Medley Of Cherry Tomatoes Adds A Freshness To This Meaty Main, While The Fried Potatoes Provide Comfort.

View Full Recipe