1. Ask your butcher to remove the chine bone and trim the cutlet bones to the same length. 2. Trim off the dry skin and some of the fatty outer layers. Scrape the bones as far as the eye of the meat, leaving the bones quite clean. This is known as "French Trimmed". Use the trimmings to make stock for the sauce. 3. With the tip of a knife, make incisions along the fat side of the lamb and insert slivers of garlic and sprigs of rosemary. Cut the lemon in half and rub over all sides of the racks, squeezing the juice into flesh. Season well. 4. Heat a cast pan or skillet with olive oil until very hot and then sear the lamb (fat side down first) on all sides to colour it and seal the meat. 5. Roast in a hot oven, fat side uppermost, for 12 - 14 minutes until lamb is browned well but pink in the middle. Rest in a warming oven for 10 minutes to settle the meat and make it tender for carving. Meanwhile make the devilled kidneys. 6. Skin the kidneys. Slice in half and cut away the central core. 7. Heat the butter in a large frying pan and saute kidneys for 1 minute each side. 8. Add wine and wine vinegar and deglaze the pan, scraping up all the meaty juices. Reduce by half. 9. Add puree, the mustard and soy and worcester sauces, and stir well to amalgamate, cooking for a further 2 or 3 minutes. 10. The kidneys should still be just pink. Season and check flavour. Add a pinch of salt if necessary, if you like, a little more worcester sauce. 11. Serve the racks cut into cutlets resting upon the parsnip puree with the devilled kidneys to the side, interspersed with a few small colourful vegetables. Parsnip Puree 12. Cook potatoes with the parsnip. Drain well, drying off in the pan over heat and mash. Add the ginger, butter, cream and seasoning, beat until fluffy. Keep hot. NOTES : Chef:Tessa Bramley