Herb-crusted rack of lamb with white bean purée

Herb-crusted rack of lamb with white bean purée

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(3 ratings)

Prep: 15 mins Cook: 35 mins

More effort

Serves 4
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Nutrition and extra info

Nutrition: per serving

  • kcal709
  • fat49g
  • saturates14g
  • carbs19g
  • sugars2g
  • fibre6g
  • protein48g
  • salt2.2g
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Ingredients

  • 50g fresh white breadcrumb or white bread, torn into small pieces
  • 2 tbsp roughly chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp thyme leaf
  • 2 tbsp rosemary leaves, picked from sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 8-bone racks of lamb, well trimmed (see 'Try', below)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tbsp Dijon mustard
  • 250g spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

For the bean puree

  • 400g can butter bean, drained and rinsed
  • 1 garlic clove, chopped
  • 6 anchovy fillets
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • large rosemary sprig, leaves chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 8 tbsp extra-virgin olive oil, the best quality you can afford

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.

  2. Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.

  3. While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.

  4. Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

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Comments (3)

elainemaxwell's picture
5

This was truly excellent and if we had been served the dish in a restaurant we would have been raving about the chef! The bean puree was particularly good. As there were only 2 of us, I originally thought I would leave half to eat cold on toast as a sort of hummus. But once tasted, we scoffed the lot. I'm not sure how much olive oil I used in the puree - I just kept going until the consistency seemed right.

Very French in style and flavouring - which suits rack of lamb perfectly.

monkeyman2's picture

Great recipe.. made me look like a right pro ;-)

g403re's picture
5

Really enjoyed this. The lamb was superb, the herb crust was delicious and the bean purée complemented both. Simple to cook, looks good and tastes even better. Just what you want for home cooking.

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