Chump of lamb with olive oil mash

Method

1. For the gravy: Place the lamb bones into a large saucepan together with all the vegetables, garlic, bouquet garni white wine and stock.

2. Bring up to the boil skim off any scum, which may come to the surface from time to time. Turn the heat down simmer very gently for up to 8 hours.

3. After 8 hours strain the stock into another large saucepan and over a high heat bring to the boil to reduce the liquor to a gravy. Set aside till needed.

4. For the lamb: Combine the mustard, shallots, garlic oil and herbs in a large bowl, add the lamb, coating it well. Marinate in the fridge for 12 hours.

5. Pre-heat the oven to 200C/Gas 6.

6. Remove the marinated lamb from the fridge. Heat a heavy based frying pan over a high heat until hot. Add olive oil and seal the chumps in the hot frying pan.

7. Place the sealed chumps onto a trivet in a roasting pan, season them well and then roast in the pre-heated oven for about 20 minutes.

8. Remove the chumps from the oven and allow them to rest somewhere warm before carving.

9. For the mash: Pour the milk into a pan, add the garlic, thyme and rosemary and bring to the boil. Turn off the heat, cover, and leave to infuse.

10. In a saucepan, cover the potatoes with cold water, add salt, and bring to the boil. Cook until soft and drain. Once dry push through a potato ricer or sieve.

11. Strain the milk into another pan, add the olive oil, return to the heat and slowly bring to the boil. Vigorously whisk the hot milk and olive oil into the potatoes.

12. Serve the mash with lamb and drizzle over the gravy.