Ingredients

Ingredients For the crust

• large handful flatleaf parsley, coarsely chopped

• 2 garlic cloves, crushed

• 1 fresh thyme sprig, roughly chopped

• 2 fresh rosemary sprigs, roughly chopped

• handful breadcrumbs

For the vinaigrette

• 5 tbsp olive oil

• 2 tbsp balsamic vinegar

• salt and freshly ground pepper

For the vegetables

• 6-8 cherry tomatoes

• olive oil, to drizzle

• salt and freshly ground black pepper

• a few fresh thyme leaves

• 4 baby fennel, cut in half at an angle

• 50-100ml/1¾fl oz-3½fl oz water

• knob of butter

• 2 baby courgettes, sliced into thick pieces at an angle

• a few basil leaves, torn

For the lamb

• 100g/3½oz butter

• 1 tbsp olive oil

• 2 racks (best end of neck) lamb, French-trimmed (ask your butcher to do this for you)

• 1 fresh rosemary sprig, roughly chopped

• 2 garlic cloves, crushed

• 1-2 tsp Dijon mustard

Description

Recipe Uses Large Handful Flatleaf Parsley, Coarsely Chopped, 2 Garlic Cloves, Crushed, 1 Fresh Thyme Sprig, Roughly Chopped, 2 Fresh Rosemary Sprigs,...

View Full Recipe