Rack of lamb with ‘spring on a plate

Ingredients

• 250g/9oz broad beans (from 800g/1lb 12oz in their pods)
• 5 tbsp olive oil, plus extra to serve
• 1 large onion, finely chopped
• 3 garlic cloves, thinly sliced
• 250g/9oz asparagus, tips left whole, woody ends removed and stalks cut into chunks
• 200ml/7fl oz white wine
• 200g/7oz frozen peas (or 400g/14oz fresh peas, podded)
• 1 Little Gem lettuce, roughly chopped
• bunch fresh mint, finely chopped
• bunch fresh basil, finely chopped
• 2 unwaxed lemons, zest and juice
• 250g/9oz ricotta
• 1 rack of lamb, fat scored
• 3 garlic cloves
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 3 fresh rosemary sprigs, leaves picked
• 12 salted anchovies
• 4 tbsp olive oil
• ½ lemon, juice only

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