Best end of lamb with creamy potatoes Archive

Ingredients

• lamb bones and fat trimmings (reserved from rack of lamb, see below)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 onion, peeled, finely chopped
• 1 garlic clove, peeled, finely chopped
• 1 tbsp tomato purée
• 4 ripe tomatoes, roughly chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 400ml/14½fl oz good quality chicken stock
• large handful flatleaf parsley, roughly chopped
• 2 garlic cloves, crushed to a paste with the edge of a knife
• 1 fresh thyme sprig, leaves only, roughly chopped
• 2 fresh rosemary sprigs, leaves only, roughly chopped
• handful fresh breadcrumbs
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 4 x best end (four-rib) racks of lamb, French-trimmed
• 4 medium floury potatoes, such as Maris Piper or King Edward, washed, peeled, cut in half
• 2 garlic cloves
• 1.2 litres/2 pints chicken stock
• 150ml/5fl oz double cream
• 400g/14oz fine green beans, to serve