Lamb Cutlets with Herb Sauce and Fennel Salad Recipe - Great British Chefs

Ingredients

• 1 rack of lamb, 7-8 bones, French-trimmed
• 2 sprigs of thyme
• 1 garlic clove, bashed but skin left on
• 1 dash of rapeseed oil
• sea salt
• 1/2 fennel
• 30g of wild rocket
• lime juice, to taste
• rapeseed oil, for dressing
• 10g of parsley
• 10g of tarragon
• 10g of dill
• 10g of wild garlic
• rapeseed oil, for binding
• 200g of Ratte potatoes, or other seasonal potatoes, scrubbed clean
• freshly ground black pepper