Rack Of Lamb with Boulangere Potatoes with Bitter Leaf Salad & Lemon Mint Salsa

The boulangere potatoes are cooked here in a flatter dish which means less layers but a crispier buttery end result.

1. Heat the oven to 180°C/160°C fan/Gas 4
2. For the potatoes, rub a 30cm x 40cm baking dish with ⅓ of the butter. Layer the thinly sliced potatoes and onions in the dish, seasoning each as you go with sea salt and freshly ground black pepper, ending with a layer of potatoes. Pour the stock over, dot the top with the rest of the butter and season generously. Place in the oven and bake for 1 hour.
3. After 40 minutes increase the heat of the oven to 200°C/180°C fan/Gas 6.
4. Season the racks of lamb and place in a roasting tin. Blend the mustard, oil, anchovy and rosemary together and spread over the racks. Roast on the shelf above the potatoes for 20 minutes for medium rare. Allow to rest for a good 10 minutes before serving.
5. To make the salsa, finely chop the herbs and capers. Add garlic, finely grated zest from the lemon and juice of half. Season and blend in the extra virgin olive oil until you have a luscious salsa.
6. For the salad dressing, segment the orange, reserving the juice. Blend the orange juice with the vinegar, a pinch of salt, and season generously with pepper. Whisk in the extra virgin olive oil.
7. Toast the walnuts over a low heat then toss in a large bowl with the leaves and the segments of orange. Pour over the dressing.
8. Slice the rested lamb into cutlets and serve with the potatoes, salad and salsa.

For the potatoes:

1.25kg desiree potatoes (waxy), peeled and thinly sliced

60g butter

2 medium onions, finely sliced

400ml fresh chicken stock

For the lamb:

2 x 6 bone racks of lamb, french trimmed

1tbsp dijon mustard

2tbsp olive oil

6 anchovy fillets in oil, finely chopped

2 sprigs rosemary, leaves stripped and very finely chopped

For the salsa:

30g fresh mint leaves

50g flat leaf parsley leaves

1tbsp capers, drained

1 lemon

1 large clove garlic, grated

4-5 tbsp extra virgin olive oil

For the salad:

1 large orange

1 tbsp white wine vinegar

3 tbsp extra virgin olive oil

40g walnut pieces

1 large head of radicchio or 2 heads of chicory, or a mix, leaves separated

2 large handfuls watercress