Roasted Carré d'Agneau with Roasted Vegetables

Clean the potatoes and carrots, cover with water and put to one side. Pod peas and cook in a little water and butter, drain and put to one side. Pod the broad beans, cook the beans in water for five minutes or so and drain under cold water. Peel the beans and put to one side.

Trim the fennel bulbs and cut into finger sized strips, put to one side. Cut the ends of the garlic bulbs but leave the skin on. Top and tail the beetroot and clean, paint with olive oil and season with salt and pepper and wrap all the beets in foil.

Trim the whole ribs from the carré: and cut away the underlying meat (see  Picture  ). Trim as much fat as you can from the carré, and season with salt and pepper.

If you are using a wood burning oven start it up to a medium temperature of about 200°C. Put the beetroot in foil at the back of the oven to cook for about an hour.

Drain and dry the potatoes, put in an ovenproof dish, sprinkle over olive oil and put in the oven. Drain and dry the carrots and add to the potatoes after five minutes or so. Add the fennel strips and garlic cloves and stir well.

About ten minutes to when the vegetables will be ready, put some chopped fresh thyme into an ovenproof pan put the meat on top including the bones if you have them. Cook for about ten minutes turning half way through. Take out the carré and keep warm. Add a full glass of white wine the dish and put back in the oven to reduce to produce a juz.

Meanwhile add the broad beans, peas and beetroot to the vegetables, season carefully with salt and pepper and put back into the oven to heat through  Picture  .

Carve the carré into thick slices  Picture   and put on to serving dishes, spoon over vegetables, pour over a little juz and serve  Zoom  .