Ingredients

• 25g/1oz fresh parsley
• chopped
• 25g/1oz fresh tarragon
• chopped
• 25g/1oz fresh rosemary
• chopped
• 25g/1oz fresh thyme
• chopped
• 225g/7½oz fresh breadcrumbs
• 1 garlic clove
• crushed
• 50ml/2fl oz olive oil
• olive oil
• for frying
• 2 x seven-rib racks of lamb
• preferably cut French-style by the butcher
• salt and freshly ground black pepper
• 30g/2oz Dijon mustard
• 1 tbsp olive oil
• 1 shallot
• finely chopped
• 2 celery sticks
• chopped
• 2 garlic cloves
• crushed
• 1 carrot
• finely chopped
• 2 x 400g/14oz cans flageolet beans
• rinsed and drained
• 125g/4oz crème fraîche
• 50g/2oz fresh breadcrumbs
• 100g/3½oz parmesan
• grated
• 30g/2oz butter
• melted
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the herb crust
• place all of the crust ingredients into a food processor and pulse briefly to combine.
• For the lamb
• heat some oil in a frying pan until nearly smoking.
• Season the lamb racks well with salt and freshly ground black pepper
• then fry
• turning occasionally
• until crisp and brown on all sides.
• Remove from the pan and brush the rounded
• flesh-side of each rack with the mustard.
• Press the herb crust mixture onto the layer of mustard on each rack.
• Place the lamb racks into a large roasting tin and transfer to the oven to roast for 20-25 minutes
• or until cooked to your liking.
• Meanwhile
• for the bean gratin
• heat the olive oil in a frying pan over a medium heat.
• Add the shallots
• celery
• garlic and carrot and fry until softened.
• Remove the pan from the heat
• add the beans and crème fraîche and stir in gently.
• Season the bean mixture with salt and freshly ground black pepper and transfer to a shallow ovenproof dish.
• Place the breadcrumbs
• parmesan and butter into a bowl and mix well. Sprinkle the breadcrumb mixture over the bean mixture.
• Remove the lamb from the oven. Set aside
• cover loosely with kitchen foil and allow to rest for 20 minutes.
• Reduce the oven temperature to 200C/400F/Gas 6.
• Place the bean gratin into the oven to bake for 20 minutes
• or until golden and crisp on top.
• To serve
• carve the lamb and place onto plates with a spoonful of bean gratin alongside.