“This marriage of lamb and creamy dauphinoise is a classic and simple to make. Keep the lamb quite pink and don’t overcook or it will be dry. Here I have used rump, but leg, shoulder or loin will be great too.”

INGREDIENTS

4 rumps of Scotch Lamb

2 bulbs of garlic, halved so each bulb is visible

5 cloves of garlic

1 big bunch of thyme

8 small new season carrots, peeled

A few fresh peas, radishes and beans

4 large potatoes, peeled

500mls double cream

Good salt and pepper

A tablespoon of rapeseed oil

A knob of butter

METHOD

Pre-heat oven to 180°C.

Start making the Dauphinoise by rubbing an oven-proof dish with a clove of garlic. Then heat the cream with 4 cloves of garlic and a few sprigs of thyme, and some salt and pepper. Bring to a simmer.

Meanwhile, slice the potatoes very thinly on a mandolin, and layer in the oven-proof dish, alternating layers with the infused cream. Season each layer a little as you assemble, then place in the oven for about an hour, until you can slide the point of a knife into the centre without any resistance.

Next, place an oven-proof frying pan on a medium-hot hob, adding a tablespoon of rapeseed oil. Season the lamb rumps and fry until browned all over. Add the halved garlic bulbs and the rest of the thyme, and place in the oven along with the Dauphinoise for about 10 minutes. Remove and allow to rest. Reserve the juices.

Blanch the peas, beans and radishes in boiling salted water, then sauté in the butter and season.

To assemble, divide the Dauphinoise between 4 warmed plates (or serve in the dish) slice the rested lamb, and arrange alongside the potatoes. Then scatter the vegetables around and drizzle with the juices from the pan. Serve with the roasted garlic bulbs and thyme as garnishes.