Roast lamb, peas, jerusalem artichokes and parmesan crumble

In large bowl or resealable plastic bag, combine rosemary, garlic, thyme, olive oil and pepper. Coat entire lamb racks and refrigerate for at least 4 hours or overnight.

To make parmesan crumble (up to 1 day ahead), preheat oven to 140C (120C fan). Place bread on baking tray. Bake for 12mins to dry out. Cool on tray. Increase oven temperature to 160C (140C fan). Spread parmesan on baking tray lined with baking paper. Bake for 8mins, or until melted. Cool on tray. Place almonds on another baking tray. Bake for 6mins, or until golden. Transfer to plate to cool. Pulse together cooled bread, parmesan and almonds in food processor to make rough crumbs.

To make pea pure (up to 1 day ahead), place butter and shallot in saucepan over medium heat. Cook for 2mins to soften. Add peas and ½ cup water. Bring to boil, simmer for 1min, then remove from heat. Add mint and whiz in blender, then push mixture through a fine sieve into a bowl. Cool immediately by setting bowl in a larger bowl filled with ice water. Season with salt. If making ahead, cover and refrigerate.

Preheat oven to 120C (100C fan). Place lamb on racks set over a baking tray. Bake for 30mins. Meanwhile, bring saucepan of salted water to a boil. Add diced artichoke and cook for 4mins. Add peas and boil for 1min. Drain, toss with butter and keep warm.

Remove lamb from oven. Heat frypan over high heat, then brown lamb for 30secs on each side to render fat. Slice bones off 1 lamb rack. Cut bones into smaller sections; set aside. Return boneless loin to frypan to seal cut; transfer to plate and make jus.

To make jus, place stock cube and stock in frypan, along with reserved bones. Crush cube, bring to a boil, simmer for 3mins, then stir in cornflour. Cook for 1min to thicken.

To serve, spread 2 tbsp pea pure on each plate. Slice each rack into 8. For each serving, plate 1 boneless loin and 1 cutlet with 2 tbsp each of artichoke-pea mixture and parmesan crumble. Drizzle with jus.