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Herb-crusted rack of lamb with white bean pure

Herb-crusted rack of lamb with white bean pure Recipe

  • 50g 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
  • 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 beans , drained and rinsed
  • 1 garlic clove , chopped
  • 6 anchovy fillets
  • large rosemary sprig, leaves chopped
  • juice lemon
  • 8 tbsp extra-virgin olive oil , the best quality you can afford
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