For this dish, I used a rack of lamb, which I cut into individual chops and fried in hot olive oil until just golden brown
on both sides and the fat was becoming crispy, then finished off in the oven for 10 minutes while the rest of the dish was
prepared. For the sauce, I fried a finely chopped shallot in the same frying pan until softened, then added a crushed clove
of garlic, stirred for another minute or so, then added a sprinkle of plain flour to mop up the fat. I then stirred in a
small glass of madeira wine and a similar amount of chicken stock, brought this to a boil and simmered until thickened
and reduced. Before starting the chops, I boiled some baby potatoes for 10 minutes, then roasted in a 170°C oven for
30 minutes. I also boiled some cut green beans for about 5 minutes, and then added these, plus a crushed clove of garlic
and some seasoning, to the roasting potatoes for the last 10 minutes. To serve, I placed the chops onto hot plates,
spooned over the sauce and accompanied with the garllcky beans and potatoes.