Herb crusted rack of lamb with white bean purée
Ingredients
- 50g fresh white breadcrumb or white bread, torn into small pieces
- 2 tbsp roughly chopped parsley
- 2 tbsp thyme leaf
- 2 tbsp rosemary leaves, picked from sprigs
- zest 1 lemon
- 25g grated parmesan
- 2 tbsp olive oil plus extra for drizzling
- 2 x 8-bone racks of lamb well trimmed (see 'Try', below)
- 2 tbsp Dijon mustard
- 250g spinach leaves
- 400g can butter bean 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
Instructions
Herb-crusted rack of lamb with white bean purée serves 4 original recipe by BBC Good Food.
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