Method

• 1.
  Preheat oven to 200°C.
• 2.
  Remove lamb from fridge, season with salt flakes and freshly ground black pepper and sprinkle the non-fat side with flour. Stand at room temperature for 1 hour.
• 3.
  Meanwhile, for the garlic mash, place garlic bulb in the centre of a piece of foil. Drizzle with oil, enclose in foil and roast for 30-40 minutes until very soft.
• 4.
  Place potato in a large saucepan and cover with cold water. Place over high heat, bring to the boil, then cook for 15 minutes or until soft. Drain and return to pan, then add cream and butter and squeeze in the roasted garlic from the skins. Return to high heat and bring to the boil, then remove from the heat and mash until smooth. Season to taste. Keep warm.
• 5.
  Meanwhile, place lamb and oil, fat side down, in a cold ovenproof frypan (the pan should be just large enough to snugly fit the lamb). Place over medium heat and cook from cold until the fat starts to sizzle and render, then cook, without touching, for a further 3-4 minutes until fat is golden. Turn, add parsley stems and eschalot and cook, turning the lamb and stirring the veg, for 2-3 minutes until browned all over. Add quince paste, rosemary, stock and wine to the pan and bring to a simmer. Transfer to the oven and roast for 15 minutes for medium-rare or until cooked to your liking. Stand, covered with foil, for 10 minutes to rest, then transfer lamb to a plate.
• 6.
  Return pan to high heat, add the butter and some of the chopped parsley and cook for 5 minute or until reduced and thickened.
• 7.
  Slice lamb rack into chops. Divide mash, lamb and blanched green beans among serving bowls. Scatter with remaining parsley and serve with lemon wedges alongside.