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Herb-crusted rack of lamb with courgettes, cannellini beans, pancetta and mint

James Martin from Good Food Live
For a flavourful lamb dish try James Martin's rack of lamb served with a tasty vegetable side-dish

Herb-crusted rack of lamb with courgettes, cannellini beans, pancetta and mint

Method

1. To make the herb crust, preheat the oven to 120ºC/gas 1/2. On a baking sheet lay the ciabatta, lemon rind, capers, anchovies, onions and olives. Bake for 2 hours.

2. Remove the baked ciabatta mixture from the oven and process in a food processor with the parsley and basil to form fine breadcrumbs.

3. Preheat the oven to 180ºC/gas 4.

4. Season the lamb racks with salt and freshly ground pepper. Heat the vegetable oil in a large heavy-based frying pan. Add the lamb and brown on all sides.

5. Brush the lamb with the mustard, covering thoroughly. Roll the lamb in the herb crust mixture.

6. Place the lamb in a roasting tray and roast for 12 minutes, turning over halfway through.

7. While the lamb is roasting heat a heavy-based frying pan. Add the pancetta and artichoke wedges and season well with salt and freshly ground pepper.

8. After 2 minutes add the courgettes, cannellini beans, mint and a little of the veal stock to bring the mixture together.

9. Cut the lamb racks into cutlets and serve them on a bed of the vegetables, drizzling the remaining veal stock around the outside of the serving plate.

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Serves: 4

Prep: 30 min
Cook: 2 hrs 30 min

Ingredients
200g ciabatta bread, roughly torn
40g lemon rind, grated
40g capers, rinsed
40g anchovy fillets
40g Onions, roughly chopped
40g black olives, pitted and roughly chopped
bunch of Parsley, chopped
bunch of Basil, chopped

For the lamb:

2 racks of lamb
salt and fresh ground black pepper
1 tbsp vegetable oil
2 tsp Dijon mustard
50g Pancetta, chopped
2 artichokes in olive oil, drained and chopped into wedges
125g courgettes, sliced and fried
50g canned cannellini beans, drained
1 tbsp chopped fresh mint
200ml veal stock, boiled until reduced by half