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To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Line a blini pan with baking paper then arrange the potato slices in slightly overlapping circles on top.
Top with the shallots and garlic and season with salt, then cover with the lamb stock.
Place in the oven for around 30 minutes or until soft. Keep warm.
To make the lamb, season the lamb rump generously all over. Add the olive oil to an ovenproof pan on a high heat, then sear the lamb on all sides.
Place in the oven for around 15 minutes for pink/medium rare. Use a meat thermometer to check that the centre has reached 55C.
Add the garlic, rosemary and butter to the pan and baste. Allow to rest.
To make the sauce, add the butter and anchovies to a pan on a medium heat and melt the butter until nut brown.
Whisk in the flour and cook out for a few minutes before whisking in the stock and any resting juices from the lamb.
Add the cream, capers and parsley and some of the caper brine. Taste and season, then keep warm.
To make the garnish, melt the butter in a small pan over a medium heat and fry the sea herbs with some seasoning.
To serve, slice the lamb into three pieces. Transfer the cooked potatoes to a serving dish, removing the baking paper when you do so, and lay the lamb on top. Add the sea greens and spoon over the caper sauce.