Blanc de Blancs vinifié sous bois: rack of lamb with roasted garlic and girddled polenta chips

To serve 4 people:

500ml chicken stock

A large sprig of rosemary

175g fast-cook polenta

50g butter

2 large, ripe tomatoes

2 tbsp. capers, roughly chopped

2 tbsp. fresh flat-leaf parsley, chopped 150g breadcrumbs

2 tbsp. dried rosemary

3 tbsp. extra virgin olive oil

1 lamb rack (8-12 chops), Frenched (bones exposed)

2 tbsp. Dijon mustard

4 bulbs of garlic

Extra virgin olive oil to garnish

Sea salt and black pepper

1. Bring the stock to the boil then add the rosemary sprig. Whisk in 150g polenta and stir continuously until cooked.

2. Add the butter and pour into a non-stick baking tray. Refrigerate until firm (about 45 minutes).

3. Meanwhile, remove the pulp from the tomatoes then dice them roughly. Place in a large bowl with the capers, parsley and a generous splash of olive oil. Season to taste.

4. Preheat the oven to 220 ̊C then mix together the breadcrumbs with the dried rosemary and a generous pinch of salt and pepper. Mix in 3 tbsp. olive oil.

5. Spread the Dijon mustard over the fat side of the lamb then press the breadcrumb mixture onto it, spreading evenly to form a light crust.

6. Cut the firm polenta into chips of roughly 2cm diameter then place them on a roasting tray and brush each with a little oil before sprinkling with some dried polenta.

7. Cut the top off the garlic bulbs then drizzle with a little oil and wrap loosely in foil. Place them on the same tray as the polenta and roast for 30 minutes, or until the polenta is golden.

8. Place the lamb in a separate roasting tray and place it in the oven 20 minutes before the polenta is ready. Cook for 15 minutes, then allow to rest for 5 minutes.

9.Serve the lamb with the roasted garlic, polenta chips and tomato salsa.