Serves 4

• 2 lamb racks
• 350g potatoes, peeled
• 200g onions
• 50g puy lentils, soaked overnight
• 200g white cabbage, cut into fine julienne strips
• 150g cauliflower florets
• 100g French beans
• 200g mushrooms (oyster and Paris)
• 40g butter 2 tsp thyme, basil, mint, chives and parsley, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp truffle oil
• sea salt and freshly ground black pepper

For the sauce

• 1 bayleaf
• 1 small onion, peeled and halved
• 1 small carrot, peeled
• 1 celery stick
• 100ml red wine
• 290ml lamb or beef stock or cube
• 2 garlic cloves
• 30g chopped black olives
• 100g tomato concasse (peeled, deseeded and chopped)

In a thick-bottomed pot boil the potatoes, drain and mash. Add fresh cream, seasoning, truffle oil and mix well. Heat the oil in a sauté pan and sweat the mushrooms, season and finish with a knob of butter and lemon juice. Mix with the mashed potato and set aside.

Drain the lentils, then place in a saucepan with the bayleaf, 30g onion and 30g carrot. Cover with fresh water, bring to the boil, reduce heat and simmer for about 15-20 minutes until just tender. Drain, remove the bayleaf, onion and carrot and set aside.

In a small pan, melt half the butter and sweat the cabbage for eight minutes or until just wilted, stirring occasionally. Mix with the lentils and set aside.

Blanch the beans, cauliflower and thinly sliced carrots in boiling salted water for eight minutes, drain, refresh in cold water, drain again and set aside.

Preheat the oven to 200°C. Cut the meat from both sides of the best end of lamb and trim into neat fillets. (Leave one bone in each rack and keep the rest of the bones for the sauce).

Mix together the herbs, setting aside about two teaspoons for the sauce. Roll the lamb in the remaining herbs, making sure they are evenly coated.

Heat the oil in an ovenproof sauté pan and fry the coated lamb on all sides to seal. Roast for eight minutes or until the lamb is just pink in the centre, remove and set aside.

To make the sauce

In a thick-bottomed pot brown the onion and carrot, add the wine and reduce by half. Then add the stock, celery, thyme and lamb bones and boil until reduced by two-thirds. Strain and add the chopped tomatoes and olives. Set aside.

Before serving reheat the potato mash and the glazed mushrooms in a pan. Return the lamb stock to the boil, add the reserved herbs, check seasoning and whisk in a knob of butter.

Reheat the lentils and cabbage in one pan and the beans, cauliflower and carrots in another.

Cut the lamb into neat slices and place on the cabbage and lentils. Arrange the glazed vegetables, around the lamb. Bring the sauce back to the boil, add tomato concasse and chopped olives and nape (coat) the lamb with about a spoonful of sauce and spoon the rest over the vegetables.

Serve immediately.