Herb Crusted Lamb Recipe – Juicy racks of lamb on a white butter bean mash, great to serve on a summers evening or an autumn lunch.
Herb Crusted Lamb
Herb Crusted Lamb Recipe - Juicy racks of lamb on a white butter bean mash, great to serve on a summers evening or an autumn lunch.
For the lamb
- Two 8-bone racks of lam, visible fat trimmed off
- 1 lemon, zest finely grated
- 7.5g rosemary leaves
- 7.5g fresh thyme leaves
- 7.5g fresh parsley leaves, finely chopped
- 30ml Dijon mustard
- 50g fresh white breadcrumbs
- 25g parmesan cheese, grated
- 250g spinach leaves
- 30ml olive oil, plus more to drizzle
For the puree
- 400g butter beans, drained and washed
- 24g anchovy fillets
- ½ lemon, juiced
- 5g garlic clove, finely chopped
- 1.5g rosemary sprig, leaves plucked and finely chopped
- 120ml good-quality extra virgin olive oil
- Warm up your oven to 200 degrees C. Place the breadcrumbs into a food processor and sprinkle the herbs, grated Parmesan and lemon zest over them. Drizzle 15ml of the oil over the mixture along with a dash of salt and process until finely chopped.
- Drizzle the rest of the oil in an ovenproof skillet and heat it over medium heat. Rub both sides of the racks of lamb with dashes of salt and lots of ground black pepper. Place it on the hot skillet and cook both sides until they brown all over. Remove from the heat and flip them over so that the fattier side faces up. Glaze with lots of mustard and sprinkle the herb crust mixture over them. Pat to make them stick to the meat and drizzle more oil over the crust to make it moist.
- Place in the hot oven and roast for 25 minutes until the racks of lamb are cooked through and their crusts turn golden. Roast for just 20 minutes if you like them medium-rare. Transfer the meat onto a chopping board and let it rest to cool.
- Meanwhile, add the beans and anchovy fillets into a blender along with garlic, rosemary and a splash of lemon juice. Pour in 100 ml of oil over them and a dash of seasonings; whiz into a smooth puree. Pour this puree into a saucepan and let it simmer over gentle flame until heated through. While the puree cooks, heat rest of the oil in another skillet and cook the spinach in it until it turns limp.
- Once cool enough to touch, slice the racks of lamb into chops while making sure that the crust remains intact. Spoon equal amounts of bean puree onto 4 serving plates and pile up some spinach on top. Fan out 2 lamb chops over each portion and sprinkle any leftover crumbs over them. Smother them with extra olive oil just before serving.
- Serve warm.
- Level: Medium