- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- 200 g ciabatta bread, roughly torn
- 40 g lemon rind, grated
- 40 g capers, rinsed
- 40 g tinned anchovies
- 40 g onions, roughly chopped
- 40 g black olives, pitted and roughly chopped
- bunch of parsley, chopped
- bunch of basil, chopped
For the lamb:
- 2 racks of lamb
- black pepper
- 1 tbsp vegetable oil
- 2 tsp Dijon mustard
- 50 g pancetta, chopped
- 2 artichokes, in oil drained and chopped into wedges
- 125 g courgettes, sliced and fried
- 50 g tinned cannellini beans, drained
- 1 tbsp chopped mint
- 200 ml veal stock, boiled until reduced by half
1. To make the herb crust, preheat the oven to 120ºC/gas 1/2. On a baking sheet lay the ciabatta, lemon rind, capers, anchovies, onions and olives. Bake for 2 hours.
2. Remove the baked ciabatta mixture from the oven and process in a food processor with the parsley and basil to form fine breadcrumbs.
3. Preheat the oven to 180ºC/gas 4.
4. Season the lamb racks with salt and freshly ground pepper. Heat the vegetable oil in a large heavy-based frying pan. Add the lamb and brown on all sides.
5. Brush the lamb with the mustard, covering thoroughly. Roll the lamb in the herb crust mixture.
6. Place the lamb in a roasting tray and roast for 12 minutes, turning over halfway through.
7. While the lamb is roasting heat a heavy-based frying pan. Add the pancetta and artichoke wedges and season well with salt and freshly ground pepper.
8. After 2 minutes add the courgettes, cannellini beans, mint and a little of the veal stock to bring the mixture together.
9. Cut the lamb racks into cutlets and serve them on a bed of the vegetables, drizzling the remaining veal stock around the outside of the serving plate.
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