1 bunch asparagus spears, trimmed
3 baby beetroot
3 baby carrots
3 baby fennel
1 garlic bulb, top cut off to expose the cloves
1 garlic bulb, cut in half
300²µ/10½´Ç³ú potatoes, peeled and cubed
1 bunch fresh rosemary
1 bunch fresh thyme
3 baby turnips
25g/1oz anchovies in olive oil, drainedÌý
10²µ/½´Ç³ú capersÌý
2 tsp mint sauce (optional)
100g/3½oz green olives, stones removed
100g/3½oz butter
3 tbsp plain flour
olive oil, to drizzle
50–100ml/2–4fl oz olive oil, for blending
50g/1¾oz unsalted butter
50ml/2fl oz double cream
1 rack of lamb, French trimmed
300ml/10fl oz red wine