Oven-roasted Lamb Rack with Lentils

1. Heat oil in a heavy-based frying pan to quite hot. Add the onion, carrot and celery and cook for 1 to 2 minutes. Add lentils and stock and reduce heat to a high simmer. Allow stock to absorb into the lentils, but keep it a little runny to act as a sauce with the lamb. Reduce heat and keep warm.

2. Preheat oven to 210C, and a grill pan to very hot.

3. Trim lamb racks, removing most of the fat, but leaving a little for flavour.

4. Rub racks in a little oil and season with salt and pepper.

5. Quickly seal lamb racks until they have a good colour, but are by no means cooked. Place onto a baking tray and cook on the middle to top shelf of your oven for 8 to 10 minutes. Remove from oven and stand for 10 minutes.

6. Using a sharp knife, cut the racks in half, and then cut each half in 2 with 1 rib and 2 ribs. Intertwine the bones.

7. Divide the lentil mixture equally over 6 plates and place lamb on top.

8. Garnish with fresh chervil and serve with a crisp green salad.