Saddle of lamb with herb crust and dauphinoise potato Archive

Ingredients

• 150ml/5fl oz double cream
• 150ml/5fl oz full-fat milk
• 2 garlic cloves, crushed
• salt and freshly ground black pepper
• knob of butter, for greasing
• 1kg/2lb 4oz waxy potatoes, such as Desiree, sliced thinly
• dash olive oil
• about 900g/2lb boneless saddle of lamb, rolled and held with string (you can get your butcher to do this)
• 200g/7oz breadcrumbs
• 1 bunch fresh thyme, chopped
• 1 bunch fresh flat-leaf parlsey, chopped
• 1 tbsp Dijon mustard
• 1 head of fennel
• 1 ladle chicken stock
• 2 tbsp olive oil
• 1 tbsp balsmic vinegar
• 1 tsp sugar
• 4 cherry tomatoes, skinned
• 6 sprigs fresh thyme