This dish makes a great centrepiece for special occasions. Get your butcher to bone the saddle of lamb for you because it’s a tricky job to do at home. Ideally you would make the stuffing the day before roasting. The potato dauphinoise varies slightly from the traditional recipe, but is less time consuming and still tastes as good as the classic method.

Start with the jus:
Pre-heat the oven to 200ËšC/gas mark 6. Place the lamb bones on a large roasting tray and brown in the oven for 60-90 min.

Remove from the oven and drain of the fat into a large saucepan. Place the saucepan on a medium to high heat and add the carrots, onion, celery and garlic. Cook until lightly browned and then pour off any excess fat.

Add the wine and then the bones into the pan. Bring to the boil, then add the thyme, parsley, rosemary and bay leaves. Cover with the stocks and add enough cold water to just cover the bones. Bring to a simmer and cook for 50 minutes, skimming of any scum, or fat that floats to the top.

Remove from the heat and drain through a fine strainer. Leave to cool and refrigerate overnight.

The next day, remove the layer of fat that will have formed on the top and discard. Pour the sauce into a saucepan, place on the heat and simmer to reduce to the consistency of a thin gravy.

Pass the sauce through a fine strainer for the second time and set aside until needed.

To make the stuffing, bring a large saucepan of water to the boil. Pick the leaves from the parsley stalks and blanch for 2 minutes. Remove and plunge into a bowl of iced water. Drain well and squeeze until very dry in a clean tea towel.

Toast the pine nuts in a dry frying pan, stirring frequently, until they are light golden. Alternatively you can toast them in an oven set to 180C for 6-8 min.

Place the cream into a pan and bring to the boil. Grate in garlic and add blanched parsley. Reduce heat to a very gentle simmer, taking care that it does not catch on the bottom of the pan. When the mixture starts to thicken, add toasted pine nuts and remove pan from the heat.

Stir the breadcrumbs into the hot cream a little at a time as you may not need all of them. Mix well and leave to cool.

Lay the saddle of lamb on a work surface and carefully trim away as much fat as possible from the flank part. Trim the two fillets as well and season all the meat with salt and pepper.

Spoon the stuffing down the centre of the saddle. Lay the two fillets on top and roll up the joint, tying it tightly and evenly with kitchen string. Put the stuffed lamb on a roasting tray and leave until ready to cook

To make the gratin dauphinoise:
Preheat the oven to 180°C/Gas mark 4. Peel the potatoes and thinly slice them using a mandolin. Put the milk, cream, salt and Parmesan cheese in a large, wide pan. Grate the garlic, add it to the pan and bring to a simmer. Add the sliced potatoes and cook for about 5 minutes, by which time the starch in the potatoes will produce a thick, creamy mixture.

Pour the contents of the pan into an ovenproof gratin dish. Cover with baking parchment paper and a layer of foil. Place the dish in a large deep roasting tray and carefully pour hot water around it to make a bain marie. Bake for 1 h, removing the foil and paper for the final 20 min.

To prepare the vegetables:
Bring a saucepan of water to the boil, add the broad beans and cook for 1 min. Drain and refresh in cold water, then peel away the skins. In a separate pan of boiling salted water, cook the peas and sprig of mint together for 2-3 min, then drain.

Peel or scrape the carrots and boil them along with the turnips in a pan of lightly salted water until just tender.

To cook the lamb:
Preheat the oven to 220°C/Gas mark 7. Roast the saddle for 25 min for pink meat and 10 more min for well done, then leave to rest for about 20 min.

Reheat the blanched vegetables in a pan of boiling water, then drain them and toss together in the butter. Add salt and pepper to taste. Heat the lamb jus through in a small saucepan.

To serve:
Remove the string and carve the lamb into fairly thick slices. Cut a portion of gratin dauphinoise for each diner and place at the centre of your serving plates. Top with the lamb and vegetables, then pour over some jus and serve.