- 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
- 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.