Show off your kitchen skills with this restaurant-style main, featuring a tasty rack of lamb with bean puree. Everyone will be impressed and asking for more!
50 g fresh white breadcrumbs or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaves
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25 g grated Parmesan
2 tbsp olive oil, plus extra for drizzling
2 x 8-bone racks of lamb, well trimmed
2 tbsp Dijon mustard
250 g spinach leaves
FOR THE BEAN PUREE
400 g can butter beans, drained and rinsed
1 garlic clove, chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra virgin olive oil, the best quality you can afford
- Paint a good layer of mustard over the fat side of each rack of lamb.
- Pack the herby crumbs over the mustard, pressing them down with your hand to help them stick in a thick layer.
- Once the lamb is cooked and rested, carve it into cutlets. Use a very sharp knife to gently cut in the middle between each set of bones, trying to keep the crust as intact as possible.
- Heat oven to 200C/180C fan. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard. Pack over the herb crust, drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops, trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.