- 200g/7oz ciabatta, roughly torn
- 40g/1½oz lemon rind, grated
- 40g/1½oz capers, rinsed
- 40g/1½oz anchovies
- 40g/1½oz onions, roughly chopped
- 40g/1½oz black olives, pitted and roughly chopped
- 1 bunch fresh parsley
- 1 bunch fresh basil
- 2 x 4-bone racks of lamb, bones removed
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 tsp Dijon mustard
- 50g/2oz butter
- 2 large leeks, finely sliced
- 400g/14oz can borlotti beans, rinsed and drained
- 1 small bunch fresh flatleaf parsley, leaves only
- salt and freshly ground black pepper
- 150ml/5fl oz red wine
- 110ml/4fl oz chicken stock
- 25g/1oz butter
- salt and freshly ground black pepper
- mashed potato
- Preheat the oven to 120C/250F/Gas ½.
- For the herb crust, lay the ciabatta, lemon rind, capers, anchovies, onions and olives onto a baking sheet. Place into the oven for two hours to dry out.
- Transfer the dried mixture to a food processor, add the parsley and basil and blend until fine breadcrumbs form. Spread the mixture onto a large plate or clean tray.
- Turn the oven up to 180C/355F/Gas 4.
- Season the lamb with salt and freshly ground black pepper.
- Heat a frying pan until hot and add the olive oil. Add the lamb racks and fry on each side until browned.
- Remove from the pan and brush the lamb racks with mustard so that they are completely covered and then roll them in the herb crust to completely coat.
- Place the coated lamb racks into an ovenproof dish and transfer to the oven to bake for 12-14 minutes, until medium rare, or longer according to your taste. Turn the meat over halfway through. Remove from the oven and leave to rest.
- For leeks and beans, heat a frying pan until hot, then add the butter and leeks. Gently fry the leeks for 4-5 minutes until softened, but not browned.
- Add the beans and cook for a further 2-3 minutes.
- Add the parsley and season, to taste, with salt and freshly ground black pepper.
- For the red wine sauce, place the red wine into a shallow pan over a high heat and bring to the boil. Cook to reduce the wine by half, then add the chicken stock and continue boiling to reduce the liquid volume by half again.
- Add the butter, season with salt and freshly ground black pepper.
- To serve, place a spoonful of mashed potato onto each of four plates and place a spoonful of the leeks alongside. Slice the lamb in half and place on top of the leeks, then spoon the red wine sauce around.