1 four-bone rack of lamb, French trim (ask Tom)
1 Bury black pudding
Half a litre of red wine
Half a kilo of Maris Piper potatoes
1 sprig of fresh rosemary
1 clove of garlic, crushed
Half a litre of double cream
Half a litre of beef stock

Push a hole through the lamb from top and pipe in the black pudding (mashed with a little red wine). Put to one side until potatoes are ready.
Slice potatoes thinly, place in earthenware cooking dish and pour over mixture of cream, garlic and half the rosemary leaves.
Cook in the over (gas mark 6) for 30 minutes or until golden brown.

Put rest of red wine in a saucepan and reduce by half. Add stock and reduce further until the consistency coats the back of a spoon. Seal lamb in a hot frying pan (half a minute each side) then roast for 20-30 minutes on a high heat (gas mark 8 – 30-40 minutes if you prefer it well done).

Reheat potatoes and lay on plate with lamb on top and sauce around the edge.