Season the chops all over with salt, then place them on a rack and refrigerate for at least 1 hour or up to overnight to intensify the flavour. Remove from the fridge 20 minutes before cooking.

Heat the oven to 200C. Prick the potatoes all over, rub with a little oil and salt, and bake directly on the oven shelf for about an hour until the flesh is soft.

While the potatoes bake, heat a large ovenproof pan over a high heat with the olive oil. Pat the chops dry, season with black pepper, then sear on both sides until golden.

Lower the heat slightly, add the butter, garlic, rosemary and mint, and baste the chops in the foaming butter for a minute.

Transfer the chops onto a wire rack set over a tray. Spoon the garlic, herbs and melted butter from the pan over the top of the chops. Place in the oven and cook for 8–10 minutes, until the fat has rendered and the lamb is cooked to your liking.

Meanwhile, use the same pan to make the gravy. Pour off any excess fat, leaving the flavour behind. Add the shallot and chopped garlic and cook gently until softened.

Pour in the red wine, scraping up any caramelised bits from the pan, and reduce by half. Stir in the stock, redcurrant jelly and Worcestershire sauce, and simmer for 5 minutes.

Strain the sauce through a fine sieve back into the pan to make it smooth. Whisk in the cornflour slurry and cook until the gravy thickens and turns glossy, then finish with a knob of butter and stir through the chopped mint.

Scoop the potato flesh into a bowl and mash until smooth, beating in the butter until fluffy and well combined. Season well.

Serve the chops with a mound of mash and the minted red wine gravy poured over the top.