Pre heat the oven to 200c
In a saucepan bring the cream, milk, herbs and garlic to the boil. Remove from the heat and allow the flavours to infuse.
Peel the potatoes and use a mandolin to cut them into 3mm thick slices.
Pass the milk and cream through a sieve into another large pan and add the sliced potatoes and the salt and pepper.
Place on a medium heat and bring slowly to the boil, stirring all of the time so as the potatoes do not catch.
When the mixture has boiled, check the seasoning and transfer to a deep baking tray, layering the potatoes with a generous amount of cream.
Bake in the oven for 45 minutes until the potatoes are cooked and golden brown on top.
In a saucepan place the wine, shallot, garlic and herbs over a medium heat and reduce to 1/3 of its original volume.
Add the veal stock and then reduce until it is the correct consistency.
Add salt and pepper and pass through a sieve before serving.
Preheat the oven to 190c.
For the crust:
Pick the leaves from the parsley and rosemary. Finely chop the garlic.
Place these ingredients in a food processor with the bread, seasoning and olive oil and blitz until you have a fine breadcrumb consistency.
Score the fat on the lamb rumps in a criss cross pattern.
Heat a frying pan with some sunflower oil.
Season the lamb with salt and pepper and colour each side of the lamb until golden brown.
Brush the fat side of the lamb with the mustard and then sprinkle on the breadcrumbs. Pat down to make sure it has stuck.
Transfer to the oven and cook for 15 minutes.
Allow to rest for 5 minutes before serving.
For the beans: Top and tail the beans. Bring a pan of water to the boil and add a generous amount of salt. Cook the beans for 3 minutes in the rapidly boiling water and then drain. Season with salt and pepper and serve with a knob of butter.
Slice the rump into 5 slices. Season with salt and pepper.
Serve with a neat pile of green beans and a large spoon of gratin dauphinoise. Finish with the red wine sauce.
«When making your red wine sauce use a full bodied Cabernet Sauvignon.»
Rump of lamb with a rosemary and garlic crust, served with creamy gratin dauphinoise and a red wine sauce.