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Remove the rack of lamb from the fridge 30 minutes before cooking to bring to room temperature. Season and preheat the oven to 190°C/Fan 170°C/Gas Mark 3.
Remove the stalks from the kale and trim the leaves. Slice the chard then mix with the watercress and kale in a bowl.
One at a time, place a potato in a spoon and hold in place. Slice along the potato horizontally at 3mm intervals. Add 50g butter and a drizzle of oil to a baking tray and place in the preheated oven. Heat until sizzling, then place the potatoes onto the tray, sliced side down. Cook for 40 minutes, turning the potatoes halfway through the cooking time.
Meanwhile, sear the rack of lamb in a heavy-based frying pan on a high heat, fatside first, ensuring that all sides are golden brown. Cook the lamb for 15 minutes in the oven. Check the cooking of the meat by inserting a metal skewer close to the bone in the centre of the rack; the skewer should feel warm to the touch for pink lamb. If the skewer feels cold, then return the lamb to the oven for a further 5 minutes before checking again. Once the lamb is done remove from the oven and rest for at least 5 minutes.
To make the sauce, fry the shallots and garlic in the butter until caramelised. Add the red wine, then simmer until reduced to a syrup. Add the beef stock and continue to simmer until the sauce has thickened. Strain through a fine mesh sieve and return to the heat while you cook your vegetables.
Slice the rested lamb into cutlets and serve with the potatoes, vegetables and a good drizzle of red wine sauce.