Ingredients

• 200g/8oz ciabatta
• roughly torn
• 40g/2oz lemon rind
• grated
• 40g/2oz capers
• rinsed
• 40g/2oz anchovies
• 40g/2oz onions
• roughly chopped
• 40g/2oz black olives
• pitted and roughly chopped
• 1 bunch parsley
• 1 bunch basil
• 2 racks of lamb (8 bones in each)
• vegetable oil for frying
• 2 tsp Dijon Mustard
• 50g/2oz pancetta strips
• 2 artichokes
• cut into wedges
• 125g/5oz courgettes
• cubed and sautéed
• 50g/2oz fava beans
• peeled
• blanched for 1 minute
• then plunged into cold water
• 4 mint leaves
• 200ml/7fl oz beef stock
• boiled to reduce by half
• sea salt
• freshly ground black pepper

Directions

• Preheat the oven to 120C/250F/Gas 1.
• Make the herb crust. Lay the ciabatta
• lemon rind
• capers
• anchovies
• onions and olives on a baking sheet. Place them in the oven to dry out for two hours.
• Transfer the mixture to the bowl of a food processor fitted with the metal blade and whiz with the herbs until fine breadcrumbs form
• about two minutes.
• Turn the oven up to 180c/355F/Gas 4. Season the lamb and then warm a large heavy based frying pan. Add enough oil to cover the base and seal the lamb on the side with the fat
• about two minutes.
• Brush the lamb with mustard so that it is completely covered and then roll it in the herb crust. Place the meat in a shallow baking dish and bake in the oven until medium rare
• about 12 minutes
• turning halfway through.
• Remove from the oven and leave to rest.
• While the lamb is cooking
• warm a frying pan and add the pancetta and then the artichoke wedges. Season well.
• Stir in the courgettes
• fava beans and mint leaves and add a little warmed beef stock to bring the mixture together. Keep warm.
• To serve
• cut the lamb rack into cutlets. On each plate arrange a few cutlets on a bed of the vegetable mixture.
• Drizzle beef stock around the outside of each plate and serve.