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Method

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Season the lamb with salt and black pepper.
  3. Heat a frying pan until hot, add the lamb, skin side down and cook for 1-2 minutes until golden.
  4. Turn and cook on either end for 30 seconds then place, bone side down, into the pan and place in the oven for 12-18 minutes.
  5. Remove and rest for 5 minutes.
  6. Place the pan back on the heat, deglaze with the red wine then cook for 1-2 minutes to reduce.
  7. Add the chicken stock, bring to the boil then cook for a further 2-3 minutes until just thickened and reduced slightly.
  8. Season with salt and black pepper.
  9. Cut the top off of the garlic bulb, top with some of the butter and wrap in foil.
  10. Place in the oven for 30 minutes until softened.
  11. Squeeze the garlic out of the bulb into a bowl and mash well to a puree.
  12. Place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes until tender.
  13. Drain and return to the pan, over the heat, to drive off any excess moisture.
  14. Mash well then add the smoked garlic, butter and cream and beat to a smooth puree.
  15. Season with salt and black pepper.

To serve

  1. Place a pile of mash into the centre of the plate.
  2. Carve the lamb into slices and place over the mash.
  3. Finish with a drizzle of red wine sauce.