1. 1. Start by marinating the lamb. Combine the lemon juice and zest, crushed garlic and olive oil. Rub the mixture over the lamb and set aside to marinate.
   2. Heat the oven to 160ºC/ 140ºC fan/ gas 4. Grease a small ovenproof terrine or baking dish with butter then peel and slice the potatoes to the thickness of a pound coin. Heat the milk, cream, whole garlic clove and whole sprig of thyme in a small pan until it’s steaming but not boiling. Remove from the heat, discard the thyme and garlic, add the nutmeg and set aside.
   3. Layer half of the potatoes in the oven dish, overlapping as you go. Pour over half of the milk and season. Layer the rest of the potatoes, pour over the remaining milk and sprinkle with the cheese. Bake for 45mins until the top is golden and the liquids are absorbed. Cover with foil and set aside in a warm place.
   4. Turn the oven up to 200ºC, season the meat with salt and pepper and roast it for 20-25 mins for rare, 30 mins for medium, 35-40 mins for well done. Allow to rest for 5 mins once cooked.
   5. While the lamb is cooking, make the salsa. Whizz all the remaining ingredients in a blender to make a rough paste. Season to taste.
   6. To serve, divide the dauphinoise and lamb cutlets between two plates, and drizzled with the salsa verde.

NOTES:

Serve with green veg.

You can make the dauphinoise potatoes in the bottom of a loaf tin – it’s just the right size for two portions.

The potatoes can be cooked ahead and reheated: cover with foil and pop them in the bottom of the oven for the last 15 mins of the lamb cooking time.