Take the rack of lamb out of the fridge 1-2 hours before cooking. Slice a lattice pattern into the side with the fat on. Season it all over with salt and pepper.

Cut the potatoes into bite-sized chunks and the broccoli into small pieces. Boil until still a little firm.

Add a little vegetable oil to a frying pan and cook the meat on the fat-side first on a medium heat. After 2 minutes turn the heat down to low and cook carefully.

When the fat-side has crisped up, cook the other side of the meat in the same way. Don't cook the sides at this point. When both surfaces of the meat are crispy it's ready for the next step.

Take the meat out of the pan and add the potatoes into it instead. Season with salt and cook on a high heat.

Place the potatoes on a heat-resistant plate and lay the 2 sprigs of rosemary on top. Place the rack of lamb on top of that with the fat-side up.

Bake for 7-8 minutes in an oven preheated to 180-190°C.

Take everything out of the oven and remove the meat. Mix the broccoli with the potatoes, put the meat back on top and cook in the oven again for a further 8 minutes.

Cover everything with a sheet of aluminium foil to keep the heat in for 10-20 minutes. Make the sauce in this time.

[The Sauce] Add the ingredients marked with ☆ into the same frying pan that the meat was in and place on a medium heat.

Once fragrant, turn to a high heat, add the white wine vinegar, reduce everything down, then add in the white wine. Adjust the flavour with the chicken soup stock granules and soy sauce.

Cut the meat just before serving and pour over the sauce to complete.