Hywel Griffith’s Welsh Lamb rack and neck with dauphinoise potatoes and wild garlic

Method

Roast the lamb neck fillet until golden brown, then add the chicken stock and place in a pressure cooker and cook for 45 – 60 minutes.
Whilst the neck is cooking, infuse the cream by bringing to the boil with the thyme, rosemary, garlic, salt and a twist of black pepper.
Once the neck fillet is tender, allow to cool slightly.
Slice the potatoes and start to layer them dauphinoise style along with the washed wild garlic, infused cream and the neck fillet. Cook in the oven for approximately 1 hour at 170°C / Gas 5.
Whilst the potatoes are cooking, reduce the stock (which the neck fillet was cooked in) to make the sauce.
After the potatoes have been cooking for about 40 minutes you can start to sear the lamb rack (ensure you bring to room temperature before cooking). Make sure you toast the fat until it is a dark golden colour before placing it in the oven for about 12 minutes. Allow to rest for 10 minutes after cooking.
Whilst the lamb rack is resting and the potatoes are cooling a little, cook the broccoli in boiling salted water.
The sauce should now be reduced to a nice consistency. Plate and enjoy.