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Rack of lamb with whipped garlic mash and tapenade
Fruit and vegetables
1
garlic
bulb, top cut off to expose the cloves
300g/10½oz
potatoes
, peeled and cubed
1
garlic
bulb, cut in half
1 bunch fresh
rosemary
1 bunch fresh
thyme
3 baby
carrots
1 bunch
asparagus
spears, trimmed
3 baby
fennel
3 baby
beetroot
3 baby
turnips
Tins, packets and jars
2 tsp
mint sauce
(optional)
100g/3½oz green
olives
, stones removed
25g/1oz
anchovies
in olive oil, drained
10g/½oz
capers
Cooking ingredients
olive oil
, to drizzle
100g/3½oz butter
3 tbsp plain
flour
50–100ml/2–4fl oz
olive oil
, for blending
Dairy, eggs and chilled
50ml/2fl oz
double cream
50g/1¾oz unsalted
butter
Meat, fish and poultry
1
rack of lamb
, French trimmed
Other
salt and freshly ground black pepper
garlic flowers, to garnish
300ml/10fl oz
red wine
Back to recipe
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