Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

Ingredients

Fresh Meat

  • 2 racks of lamb
  • 1000g of scrag end of lamb

Oils & Vinegars

  • 300ml of olive oil
  • 100ml of olive oil
  • 100ml of groundnut oil

Dairy

  • 300g of butter
  • 50g of butter
  • 50g of butter

Store Cupboard

  • salt
  • salt
  • pepper
  • 150g of flour
  • 1 large egg
  • salt
  • pepper
  • 1 tbsp of tomato paste
  • 1 tbsp of redcurrant jelly
  • 60g of pine nuts, toasted
  • 1 1/2 tbsp of Dijon mustard
  • salt
  • pepper
  • salt
  • pepper

Fruit & Vegetables

  • 4 plum tomatoes
  • 2 garlic cloves
  • 460g of Ratte potatoes
  • 100g of onion, diced
  • 100g of carrots, diced
  • 1 beef tomato
  • 1 garlic clove, crushed
  • 1 leek leaf
  • 1/2 celery stick, with leaves
  • 100g of wild garlic
  • 100g of spinach
  • 1 garlic clove, peeled

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme
  • 100g of fresh tarragon, chopped
  • 1 sprig of fresh thyme
  • 1 bay leaf

Beverages

  • 300ml of red wine
  • 1.25l water

Spices & Dried Herbs

  • 6 peppercorns

Bakery

  • 300g of white bread, crustless