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Serves 4

20g (¾oz) shelled hazelnuts

4 large, floury potatoes, peeled and quartered

4 racks of Frenchtrimmed lamb (ask your butcher to prepare these)

1 tbsp olive oil

12 baby onions, peeled but left whole

800ml (29fl oz) beef stock

200g (7oz) broad beans

250g (9oz) asparagus tips

110g (4oz) French beans, topped and tailed

40g (1½oz) butter

110ml (4fl oz) double cream

2 tbsp chopped flatleaf parsley

4 tsp hazelnut oil (optional)

Salt and black pepper

My favourite lamb supplier is Colin Robinson, a family butcher from Skipton, North Yorkshire. If you’re in the area, pay him a visit. I promise you won’t be disappointed.

Preheat the oven to 200°C (400°F), Gas 6. Roast the hazelnuts on a baking tray for 15–20 minutes, or until the skins split. Take out of the oven, tip into a clean tea towel and rub to remove the skins. Once cooled, chop the nuts in half.

Place the potatoes and a good pinch of salt in a large saucepan of water. Bring to the boil and cook for 20–25 minutes.

Season the lamb with salt and pepper. Put the olive oil in a roasting tin, place over a high heat and add the lamb. Seal on all sides, especially the side with the fat. Add the onions to the tin and put in the oven for 6 minutes. Remove from the oven, add the hazelnuts and return to the oven for 6 minutes more.

Pour the stock into another large saucepan, bring to the boil and reduce by half. Add the broad beans, cook for 3–4 minutes, then remove them (reserving the stock) and refresh in cold water. Peel off the skins. Just before the lamb is ready, add the asparagus tips and French beans to the stock to cook. Remove the lamb from the oven and allow to rest in the tin. Meanwhile, drain the potatoes, return to the pan and mash with butter and cream. Add salt and pepper and keep warm.

Drain the fat from the lamb and add the hazelnuts and onions to the stock. Return the peeled broad beans, add the parsley, and season with salt and pepper. Slice each rack of lamb in half and place with the mash in the centre of bowls. Spoon the broth around and drizzle with hazelnut oil, if you wish.