Method

• 1.
  Preheat oven to 200°C/180°C fan-forced.
• 2.
  Season the lamb. Sprinkle flour over the non-fat side and stand at room temperature for one hour.
• 3.
  To make the garlic mash, place garlic bulb on a piece of foil, drizzle with oil and wrap to enclose. Place on a baking tray and roast for 30-40 minutes, then squeeze garlic from cloves, discarding skins.
• 4.
  Place the potatoes in a large saucepan. Cover with cold water. Bring to boil over high heat for 15 minutes, until soft and cooked through. Drain and return to the saucepan, adding cream, butter and the garlic. Mash until smooth, then season.
• 5.
  Place lamb, fat-side down, and oil in a cold ovenproof frypan. Cook over medium heat until fat starts to sizzle and melt. Cook for a further 3-4 minutes until fat is golden. Turn, then add parsley stems and eschalot. Turn and cook for 2-3 minutes until browned, stirring veg occasionally. Add quince paste, rosemary, stock and wine and bring to a simmer.
• 6.
  Transfer to oven and roast for 15 minutes for medium rare, or until cooked to your liking. Remove lamb, reserving pan and contents, and rest in a separate pan for 10 minutes, loosely covered in foil.
• 7.
  To make the sauce, return reserved pan to high heat. Add butter and parsley leaves. Cook for 5 minutes until sauce is thickened and reduced.
• 8.
  Divide mash between serving plates. Slice lamb rack into chops. Serve on mash with beans and sauce.