Ingredients

Ingredients For the herb crust

• 200g/8oz ciabatta, roughly torn

• 40g/2oz lemon rind, grated

• 40g/2oz capers, rinsed

• 40g/2oz anchovies

• 40g/2oz onions, roughly chopped

• 40g/2oz 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

• 50g/2oz pancetta strips

• 2 artichokes, cut into wedges

• 125g/5oz courgettes, cubed and sautéed

• 50g/2oz fava beans, peeled, blanched for 1 minute, then plunged into cold water

• 4 mint leaves

• 200ml/7fl oz beef stock, boiled to reduce by half

• sea salt

• freshly ground black pepper

Description

Recipe Uses 200g/8oz Ciabatta, Roughly Torn, 40g/2oz Lemon Rind, Grated, 40g/2oz Capers, Rinsed, 40g/2oz Anchovies, 40g/2oz Onions, Roughly Chopped,...

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