• One rack of good lamb, about 250g per person
• Maris piper potatoes
• Chicken stock
• Two shallots, peeled and finely diced
• 200g guanciale or pancetta or bacon, diced
• Peas
• Two cloves garlic, finely sliced
• A small bunch of parsley
• A lemon
• A bunch of tarragon
• A bunch of basil
• A tsp of capers, finely chopped
• Olive oil
• Butter

This is all in the techniques.

First, salt your lamb rack generously all over and set in the fridge overnight or at least a few hours. Remove from the fridge 30 minutes before cooking.

Make a herb oil. Bring a pot of lightly salted water to the boil and prepare a bowl of iced water next to it. Blanch 2/3 of the parsley, all of the tarragon and all of the basil for about 30 seconds, then plunge into the ice water. Squeeze them as dry as you can, then add to a Nutribullet blender cup with enough oil to cover them and the zest of a lemon. Blitz until you have a deep green, smooth emulsion. Taste, season and stir in the capers. Set to one side.

Set the oven to 80c and insert a temperature probe into the middle of the lamb. Slowly cook, bringing up to an internal temperature of 56c.

Meanwhile, peel your potatoes and trim them into evenly sized rounds. Using the peeler, smooth out the cut sides so you have a flat surface with rounded edges on both sides. Melt a generous slab of butter in the small non stick and add the potatoes, leaving them to cook gently in the butter until thoroughly browned.

Flip and do the same for the other side, occasionally basting the top, browned side with the butter. Add hard herbs like rosemary or thyme for the final five minutes or so of butter browning if you like. Pour in chicken stock about two thirds of the way up the potatoes and bring to a simmer before putting in the oven with the lamb.

While this is happening, add the guanciale to a dry pan and cook until the fat is rendering, then add the shallots. Cook gently until the shallots are translucent and the guanciale is slightly browned. Add the garlic and peas, toss to combine and add a tablespoon or so of chicken stock. Cook until the stock has evaporated and the peas are cooked. Season and set to one side.

When the lamb hits 56c, remove it from the oven and turn the oven up to 180c to finish the potatoes. Meanwhile, heat a cast iron pan or the plancha until screaming, smoking hot. When the potatoes are nearly done – the stock will have evaporated and they’ll be a lovely glossy golden brown – open all the windows and turn up the extractor. Sear the lamb on all sides in butter for a minute or two only, until there’s a deep brown crust all over. Leave to rest for a few minutes.

Add another teaspoon of stock to the peas and bring to the boil, tossing until absorbed and evaporated. Squeeze over the juice of half a lemon and scatter with the remaining parsley. Serve, drizzling the sliced lamb chops with the bright green herb and caper oil.