Ingredients

Ingredients For the herb crust

• 200g/7¼oz 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 parsley

• 1 bunch basil

For the lamb

• 2 racks of lamb, 8 bones in each

• vegetable oil, for frying

• 2 tsp Dijon mustard

• sea salt and freshly ground black pepper

For the butternut squash

• 2 butternut squash (about 650g/1lb 7oz each)

• 2 garlic cloves, crushed

• 2 lemons, zest and juice only

• 1 tbsp olive oil

• 100g/3½oz butter, 70g/2½oz melted and the rest chilled

• 1 sprig fresh thyme, leaves only

• 2-3 tbsp course-grained mustard

• 5 tbsp double cream

• sea salt and freshly ground black pepper

Description

Recipe Uses 200g/7¼oz Ciabatta, Roughly Torn , 40g/1½oz Lemon Rind, Grated, 40g/1½oz Capers, Rinsed, 40g/1½oz Anchovies, 40g/1½oz Onions, Roughly...

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