This sounds complicated but is a great way of turning some relatively simple ingredients into an extra special dinner for two.
Set oven to 200°C and grease 4 compartments of a muffin tin.
Peel, boil and mash the potato. Trim the bones of the lamb, leaving a layer of fat over the meat, and cut it into two 3-bone portions. Score the lamb fat finely and sear in a very hot pan, then transfer to the oven and roast for 10 mins at 200°C then 30 mins at 160°C. Allow to rest for 10 mins.
Put tomato and raisins in a pan and cook together very gently until tomato is pulpy.
Separate the egg and beat the yolk into the mash, with the capers and plenty seasoning. Whisk the white and beat one spoonful of it into the potato to slacken, then fold the potato mixture into the egg white and spoon into muffin tins. Bake at 160°C for 20-25 minutes until risen and golden.
Cook the beans according to preference then drain.
Gently fry the shallot in olive oil until soft, then add wine and reduce until almost evaporated. Stir in vinegar and mustard and season well, then heat through, then toss the drained beans in the mixture.
Serve beans topped with flaked almonds, with one potato pattie, a spoonful of tomato relish and the roast lamb.
Serve with a full-bodied red wine.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.