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Ingredients

• 300 g ciabatta bread
• 4 lemons, grated rind
• 60 g capers, rinsed
• 60 g anchovy fillets, canned
• 60 g onions, roughly chopped
• 60 g black olives, pitted adn roughly chopped
• 1 bunches parsley
• 1 bunches basil
• 3 racks of lamb, eight bones in each
• 1 tsp sea salt and freshly ground black pepper
• 3 tbsp vegetable oil, for frying
• 3 tsp Dijon mustard
• 75 g strips of pancetta
• 3 avocados, in oildrained and cut into wedges
• 185 g courgettes, cubed and fried
• 75 g broad beans, lightly cooked and shelled
• 6 mint leaves
• 300 ml beef stock, boiled and reduced by half

Description

James Martin Rustles Up Rack Of Lamb Crusted With Moreish Mediterranean Flavours And A Tumble Of The Tastiest Sun-kissed Vegetables

UK TV