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

Method

1. Set the oven to 150C/gas 1.

2. For 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. (Your oven may only take half an hour to dry the bread but the other ingredients will take longer).

3. Transfer the mixture to the bowl of a food processor fitted with the metal blade, add the parsley and basil. Whiz for about two minutes, until the mixture forms fine breadcrumbs.

4. Increase the oven temperature to 180°C/gas 4. Season the lamb and then warm a large heavy-based frying pan. Add enough oil to cover the base and fry the lamb on the side with the fat for two minutes.

5. 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 for 12 minutes, until medium rare, turning halfway through. Remove from the oven and leave to rest.

6. While the lamb is cooking, heat a clean frying pan and add the pancetta and then the artichoke wedges. Season well.
 
7. Stir in the courgettes, broad beans and mint leaves and cook for two to three minutes. Add a little warmed beef stock to bring the mixture together and cook for a further five to six minutes. Keep warm.
 
8. To serve, cut the lamb racks into cutlets. Divide the vegetables between each of six warmed plates and arrange the cutlets on top. Drizzle the beef stock around and serve immediately.

Charles Metcalfe's wine to match:
Dominio de Conte 1998 Rioja Reserva £12.99, Waitrose.

Sunday Lunch With...
Remember to have all your equipment and ingredients lined up and ready to go. The preparation for the dishes can mostly be done in real time (as the show goes out), but the breadcrumbs for the lamb herb crust need to be baked in the oven for a couple of hours to ensure they are properly dried out.

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Ingredients

300g ciabatta bread
4 Lemons, grated rind
60g capers, rinsed
60g anchovies, canned
60g Onions, roughly chopped
60g black olives, pitted adn roughly chopped
1 bunch Parsley
1 bunch Basil
3 racks of lamb, eight bones in each
1 tsp sea-salt and freshly ground pepper
3 tbsp vegetable oil, for frying
3 tsp Dijon mustard
75g strips of pancetta
3 artichokes in oil, drained and cut into wedges
185g courgettes, cubed and fried
75g Broad beans, lightly cooked and shelled
6 mint leaves
300ml beef stock, boiled and reduced by half

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