Preheat oven to 230°C (210°C fan). For caramelised garlic, peel cloves from heads of garlic and put in a frypan with olive oil and butter. Sauté gently, until starting to colour, then add chicken stock. Place baking paper on top and cook garlic gently for 15 minutes.

Meanwhile, put potatoes in a saucepan of well-salted water, bring to the boil and simmer for 15-20 minutes until tender. Season lamb with salt and freshly ground pepper, place in a roasting tin and bake for 25 minutes. Remove, cover with foil and leave in a warm place for up to 10 minutes.

Remove caramelised garlic from cooking juices and chop coarsely. Reserve juices. Drain potatoes, return to pan and crush gently with the back of a fork. Add 2/3 of the garlic, and chopped parsley, season to taste, then mix lightly.

To make the garlic gravy, return pan of garlic cooking juices to a high heat, add extra chicken stock, lemon juice and remaining chopped caramelised garlic and boil rapidly until reduced slightly and well flavoured. Whisk in butter and season to taste.

Carve lamb into cutlets. Spoon crushed potatoes into the centre of 4 warmed plates and put cutlets alongside. Spoon around the garlic gravy and serve with a green salad.