Ingredients

• 200g/7oz ciabatta
• roughly torn
• 40g/1½oz lemon rind
• grated
• 40g/1½oz capers
• rinsed
• 40g/1½oz anchovies
• 40g/1½oz onions
• roughly chopped
• 40g/1½oz black olives
• pitted and roughly chopped
• 1 bunch fresh parsley
• 1 bunch fresh basil
• 2 x 4-bone racks of lamb
• bones removed
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 3 tsp Dijon mustard
• 50g/2oz butter
• 2 large leeks
• finely sliced
• 400g/14oz can borlotti beans
• rinsed and drained
• 1 small bunch fresh flatleaf parsley
• leaves only
• salt and freshly ground black pepper
• 150ml/5fl oz red wine
• 110ml/4fl oz chicken stock
• 25g/1oz butter
• salt and freshly ground black pepper
• mashed potato

Directions

• Preheat the oven to 120C/250F/Gas ½.
• For the herb crust
• lay the ciabatta
• lemon rind
• capers
• anchovies
• onions and olives onto a baking sheet. Place into the oven for two hours to dry out.
• Transfer the dried mixture to a food processor
• add the parsley and basil and blend until fine breadcrumbs form. Spread the mixture onto a large plate or clean tray.
• Turn the oven up to 180C/355F/Gas 4.
• Season the lamb with salt and freshly ground black pepper.
• Heat a frying pan until hot and add the olive oil. Add the lamb racks and fry on each side until browned.
• Remove from the pan and brush the lamb racks with mustard so that they are completely covered and then roll them in the herb crust to completely coat.
• Place the coated lamb racks into an ovenproof dish and transfer to the oven to bake for 12-14 minutes
• until medium rare
• or longer according to your taste. Turn the meat over halfway through. Remove from the oven and leave to rest.
• For leeks and beans
• heat a frying pan until hot
• then add the butter and leeks. Gently fry the leeks for 4-5 minutes until softened
• but not browned.
• Add the beans and cook for a further 2-3 minutes.
• Add the parsley and season
• to taste
• with salt and freshly ground black pepper.
• For the red wine sauce
• place the red wine into a shallow pan over a high heat and bring to the boil. Cook to reduce the wine by half
• then add the chicken stock and continue boiling to reduce the liquid volume by half again.
• Add the butter
• season with salt and freshly ground black pepper.
• To serve
• place a spoonful of mashed potato onto each of four plates and place a spoonful of the leeks alongside. Slice the lamb in half and place on top of the leeks
• then spoon the red wine sauce around.