Ingredients for making the Lamb Of Rack (Crust)
- 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
- 1 zest of lemon
- 25g grated Parmesan cheese
- 2 tbsp olive oil , plus extra for drizzling
- 2 x 8-bone racks of lamb , well trimmed
- 2 tbsp Dijon mustard
- 20g Zucchini
Making of the bean puree
- 400g can butter bean, drained and rinsed
- 1 garlic clove, chopped
- 6 anchovies fillets
- large rosemary sprig, leaves chopped
- juice ½ lemon
- 8 tbsp extra-virgin olive oil, the best quality you can afford
Method
- Heat oven to 200C/180C fan/gas 6. 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. add into a saucepan to gently heat.
- For Plating you can decorate it with spooning of bean sauce, and crusted Lamb rack in the center, peel off the Zucchini and make the roundels to put it on the side of the lamb rack.
Please Note
Use the simplest method you can arrange the rack as per your choice, you can add any other side as an bed for example, wilted spinach, grilled vegetables, pasta, risotto etc.
Chefs Nectar 