Step 1 Preheat the oven to 160°C fan

Step 2 Boil the new potatoes for 15 minutes until you can stick a knife in. Drain the artichoke hearts and cut in half.

Step 3 Place the bulb of garlic, potatoes and artichoke into a roasting tray ready to go in the oven.

Step 4 Pour a generous amount of olive oil over ingredients.

Step 5 Rub olive oil and salt into the lamb and place in a frying pan over a high heat. Sear until all the sides are nice and browned.

Step 6 Place the rack of lamb into the roasting tray with the potatoes and artichokes and sprinkle a few sprigs of rosemary over everything.

Step 7 For a nice pink piece of lamb, cook for 20 minutes. Remove the lamb and allow to rest in some foil.

Step 8 Toss the potatoes and artichokes around in the pan and put back into the oven to cook and crisp up slightly.

Step 9 Place the cherry tomatoes into the pan at this point. Put the oven temperature up to 220°C/200°C fan/gas mark 7.

Step 10 To plate the dish, take 2 tsp of olive tapenade per serving and spread it out ready for the lamb to be placed on top of.

Step 11 Slice the rack of lamb and put 3 slices onto each plate, over the black olive tapenade.

Step 12 Divide the roasted vegetables up between both plates.

Step 13 Serve with green beans or tenderstem broccoli.