Method

1. Heat the olive oil a large saucepan set over a medium heat. Add the minced lamb and cook for about 10 minutes, until softened and just beginning to colour.

2. Add the onions and garlic, and briskly cook for a further 8-10 minutes, until the meat browns.

3. Tip everything into a colander to drain off any excess fat. Return the meat mixture to the pan and add the flour. Stir well, and tip in the tomatoes, the ketchup and stock.

4. Add the bay leaves, bring to boil, and then reduce the heat. Simmer for about 45 minutes, until thickened. Season with salt and pepper.

5. While the mince is cooking, roast the best end of lamb. Preheat the oven to 180C/gas 4. Season the meat with salt and pepper and place, fat side down, in a hot roasting tin. Sear the meat, on a moderate to high heat, on the stove. Cook until coloured on all sides.

6. Tuck a sprig of rosemary under the joint and continue cooking in the oven for about 10 minutes - the meat should still be slightly pink in the centre. Remove from the oven and leave on one side to rest, loosely covered with foil.

7. Fill the tarts with the mince and pipe a rosette of creamy mashed potatoes on top. Carve the roast lamb into 3 chops and accompany with the tartlets. Serve with blanched and buttered curly kale and extra lamb mince on the side.