Step 1: Lightly score the fat on the lamb rack, then drizzle over a quarter of a cup of the vino cotto and a quarter of a cup of the olive oil. Then sprinkle with the rosemary and massage well into the meat and place into the fridge and allow to marinate for at least 3 hours.

Step 2: Preheat a fan forced oven to 200C.

Step 3: Place the pancetta onto a lined baking tray and place into the oven for five minutes or until crispy, remove and set aside to cool.

Step 4: Place the potatoes into a pot of cold water, ensure that the potatoes are well covered, place over a high heat and cook until the potatoes are cooked through. Test this with the point of a knife, they should just have a little bit of resistance. Strain off and allow to cool slightly until you are able to handle them. Peel whilst hot (if desirable to you) then slice into two centimetre pieces, set aside.

Step 5: Meanwhile, place the cream into a pot over a high heat, and bring to the boil. Once it has reached the boil remove from the heat and whisk in the vinegar & mustard, season to taste. Then pour over the potatoes, mix together gently and set aside to allow the potatoes to soak up the cream.

Step 6: Place a large non-stick fry pan over a medium high heat, once hot place the lamb racks into the pan fat side down and seal until it is burnished, be care about the heat as the Vino Cotto will caramelize quickly. Then seal the other side and place onto a lined baking tray and place into the oven for fifteen minutes or until medium rare, remove from the oven and allow to rest for ten minutes in a warm spot.

Step 7: To make the beetroot salad, place the grated beetroot and orange zest into a mixing bowl and toss together. In another mixing bowl place the remaining Vino Cotto & Extra Virgin Olive Oil. Whisk together then place over the beetroot and mix together well, season to taste.

Step 8: To serve, break the pancetta into pieces and mix through the potatoes and serve with the rack of lamb & beetroot salad and drizzle with Extra Virgin Olive Oil.