In a small saucepan bring the cream, milk, olive oil, herbs and garlic to the boil. Remove from the heat and allow the flavours to infuse.
Peel the potatoes and and cut into large chunks. Place the potatoes in a large pan of salted water. Bring to the boil and then reduce to a simmer until the potatoes are completetly cooked. Drain and then mash the potatoes with a potato masher or ricer.
Pass the milk and cream through a sieve and add gradually to the potatoes. Stir with a large spoon until the mash is the right consistency.
Check the seasoning and keep to one side.
For the sauce:
Slice the shallot and the garlic clove.
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 madeira and reduce the liquid by 1/3 again.
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 190'C.
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 racks 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 12 to 15 minutes.
Allow to rest for 5 minutes before serving.
Wash the baby vegetables under cold water and trim the green leaves from the carrots. Leave a small shoot of green on top of the carrots to improve the final presentation.
Trim the baby leeks.
Chop the flat parsley.
Bring a pan of salted water to a rapid boil. Blanche the carrots untuil tender and then cool down in a bol of iced water. Repeat this with the baby leeks.
Dice the butter and keep cold.
To make the butter emulsion for the vegetables, bring 25ml of water to the boil in a small sauce pan. Whisk in small amounts of butter to make an emulsion.
When the vegetables are ready to serve, warm them through in this emulsion over a medium heat. Season with sea salt and finish with the chopped flat parsley.
Re-heat the mashed potatoes and the vegetables.
Slice the rack into 3 chops. Season each slice with salt and pepper.
Serve with a large spoon of mashed potatoes, the vegetables arranged around the plate and finish with a drizzle of the red wine jus.
«If baby vegetables are not available, replace them with sliced carrots, green beans or any other seasonal vegetables.»
Rump of lamb with a rosemary, garlic and parsley crust served with silky olive oil mashed potatoes and baby vegetables.