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Cut ribs into sections, intertwine and place garlic and herb butter along the top.

Preheat oven to 180C Fan. Season lamb with salt and pepper. Heat oil in roasting tin and brown lamb all over, then place in oven and cook for 12-15 minutes for pink and 20 minutes for medium

Rub the flesh of the lamb with minced garlic and sprinkle with dry rosemary and rub with olive oil keeping the fat dry with kitchen paper. Start gravy by using a chicken stock jelly. Add water a bay leaf a glug of sherry a rough chopped shallot, a rough chopped celery stick and chopped carrot and crushed garlic cloves and cook long for a slow rolling boil till reduced then add a squeeze of orange juice. Later when the rack is roasted tip gravy mix in to roasting juices and press through sieve into a jug ideally which separates off fat and return gravy juices less fat to pan to continue to reduce till desired consistency and check seasoning. Add boiled well drained leeks to bechamel/white sauce made from melting butter and a dash of oil adding cornflour and gradually thickening with milk. For extra flavour I steeped the milk while warming with a bay leaf, and a shallot spiked with 3 cloves and a grind of nutmeg. Put leeks in sauce on oven proof dish top with grated cheese , I used mature cheddar and a sprinkle of panko crumb and season then bake till crispy on top and bubbling then set aside. Set oven to high roasting temperature of 215/220 Celsius and roast for 20 minutes to sear fat in oven then reduce heat for remainder of cooking to 190 Celsius for about 15 to 20 minutes using a probe to achieve desired cook ours was medium rare with crispy fat. Delicious. Rest meat well before serving on well warmed plates with buttered new potatoes with fine chopped fresh mint, leek gratin, carrots and greens. Lamb loves leeks and onions hence the choice of gratin. Finish with the tasty redcurrant and sherry gravy.

Nothing but lamb, garlic, rosemary and a little bit of oil