Lamb and Gnocchi Recipe - Great British Chefs

Ingredients

• 2 racks of lamb
• 300ml of olive oil
• 300g of butter
• salt
• 4 plum tomatoes
• 2 garlic cloves
• 4 sprigs of fresh thyme
• 100ml of olive oil
• pepper
• 460g of Ratte potatoes
• 150g of flour
• 1 large egg
• 100g of fresh tarragon, chopped
• 50g of butter
• 1000g of scrag end of lamb
• 100g of onion, diced
• 100g of carrots, diced
• 1 beef tomato
• 1 tbsp of tomato paste
• 1 tbsp of redcurrant jelly
• 300ml of red wine
• 6 peppercorns
• 1 garlic clove, crushed
• 1.25l water
• 100ml of groundnut oil
• 1 leek leaf
• 1/2 celery stick, with leaves
• 1 sprig of fresh thyme
• 1 bay leaf
• 300g of white bread, crustless
• 100g of wild garlic
• 60g of pine nuts, toasted
• 1 1/2 tbsp of Dijon mustard
• 100g of spinach
• 1 garlic clove, peeled