Raymond Blanc served up delicious rack of lamb Provencal with ratatouille on Saturday Kitchen.

The ingredients for the lamb: 4 tbsp olive oil, 200g lamb bones and trimmings, chopped into 2cm/¾in pieces (ask your butcher nicely and they should be free!), 2 racks best end spring lamb, about 8 ribs each, French trimmed, sea salt and freshly ground black pepper and 1 tbsp Dijon mustard.

See recipes by Raymond Blanc in his book titled: Kitchen Secrets available from Amazon now.