Method

1. Preheat your oven to 200°C for the potatoes and lamb.
2. Prepare the Bagnet Vert sauce by combining the generous bunch of parsley, one egg, a slice of stale bread soaked in vinegar, anchovies, capers, garlic cloves and a pinch of salt in a blender or food processor.
3. Blend until you have a smooth mixture whilst drizzling the olive oil in slowly until the sauce emulsifies. Taste the seasoning and set aside.
4. Place the potatoes on a baking sheet and drizzle with olive oil, then sprinkle with salt, black pepper and a smashed garlic clove. Roast in the preheated oven for about 40-45 minutes or until the potatoes are golden and crispy on the outside and tender on the inside. Press the potatoes down with a fork, add an extra drizzle of olive oil and roast for another ten minutes.
5. Heat a heavy-based frying pan over a medium-high heat. Place the lamb skin side down, slowly rendering the fat. You want to make sure a nice golden colour and crispness are achieved, so take your time, pouring the excess fat from the pan into a jar every minute. Then sear the lamb rack on all sides until browned. This will take about 2 minutes per side.
6. Transfer the seared lamb rack to a baking dish and place it in the preheated oven. Roast for about 10-15 minutes for medium-rare, or until the internal temperature reaches 60-63°C when measured with a meat thermometer. Adjust the cooking time so that the lamb is cooked to your liking.
7. Remove the lamb from the oven and let it rest for 5 – 10 minutes wrapped in foil, before slicing into individual chops.

To serve, spread a generous dollop of Bagnet Vert sauce on each plate, then arrange the roasted smashed potatoes on top. Place two chops per person on top and garnish with additional olive oil and sea salt.

Method

1. Preheat your oven to 200°C for the potatoes and lamb.
2. Prepare the Bagnet Vert sauce by combining the generous bunch of parsley, one egg, a slice of stale bread soaked in vinegar, anchovies, capers, garlic cloves and a pinch of salt in a blender or food processor.
3. Blend until you have a smooth mixture whilst drizzling the olive oil in slowly until the sauce emulsifies. Taste the seasoning and set aside.
4. Place the potatoes on a baking sheet and drizzle with olive oil, then sprinkle with salt, black pepper and a smashed garlic clove. Roast in the preheated oven for about 40-45 minutes or until the potatoes are golden and crispy on the outside and tender on the inside. Press the potatoes down with a fork, add an extra drizzle of olive oil and roast for another ten minutes.
5. Heat a heavy-based frying pan over a medium-high heat. Place the lamb skin side down, slowly rendering the fat. You want to make sure a nice golden colour and crispness are achieved, so take your time, pouring the excess fat from the pan into a jar every minute. Then sear the lamb rack on all sides until browned. This will take about 2 minutes per side.
6. Transfer the seared lamb rack to a baking dish and place it in the preheated oven. Roast for about 10-15 minutes for medium-rare, or until the internal temperature reaches 60-63°C when measured with a meat thermometer. Adjust the cooking time so that the lamb is cooked to your liking.
7. Remove the lamb from the oven and let it rest for 5 – 10 minutes wrapped in foil, before slicing into individual chops.

To serve, spread a generous dollop of Bagnet Vert sauce on each plate, then arrange the roasted smashed potatoes on top. Place two chops per person on top and garnish with additional olive oil and sea salt.

The rough with the smooth

One of the things our clients love about smooth surfaces are their sleek and modern feel, but it’s important to avoid the risk of such styles feeling cold or even clinical, and this is where the use of texture comes in.

By introducing contrasting textures, surfaces engage the senses by inviting touch, in turn creating visual layers to a space and helping to define the ambience of a room. Whether it’s a tactile blackboard wall, subtly reeded glass, or the warmth of brushed brass handles, all these elements serve to add richness and character.

This example of a contemporary kitchen island is from the House of Rencraft display in our Tunbridge Wells showrooms. Here we used this Hendel & Hendel Barrington Collection ribbed handle to help break up the uniformity of the slab doors and provide an eye-catching accent which is as beautiful as it is functional.