Herb-crusted rack of lamb with beans, artichokes and garlic
- June 2014
- Serves 4
- Hands-on time 20 min, oven time 20-25 min, plus resting
Make this quick rack of lamb recipe as an elegant roast for four people.
- 16.9g (6.5g saturated)
- 20.5g (2.9g sugars)
- 2 tsp Dijon mustard
- 2 x 300g bone-in cannons British lamb
For the crust
- 25g stale breadcrumbs
- 75g parmesan, grated
- 4 anchovy fillets in oil, drained
- Small bunch fresh parsley, leaves picked
- 3 fresh rosemary sprigs, leaves picked
For the vegetables
- 2 x 400g tins cannellini or haricot beans, drained and rinsed
- 4 garlic cloves, unpeeled, crushed
- Small bunch fresh parsley, roughly chopped
- 280g jar artichoke hearts, drained
- 1 anchovy fillet in oil, chopped
- Good drizzle extra-virgin olive oil
- Heat the oven to 220°C/fan 200°C/ gas 7. For the vegetables, mix the beans, garlic, parsley, artichokes and anchovy together in a shallow roasting tin and drizzle with olive oil.
- For the crust, whizz the breadcrumbs, parmesan, anchovies and herbs in a food processor until you have a fine green crumb mixture. Spread the mustard all over the lamb racks, then pat the crumb mixture on to the meatier side of the lamb until it’s well covered. Some of the crumb mixture may fall off – just scoop it up and pat it on to the meat again.
- Carefully put the lamb cannons on top of the bean mixture, crumb- side up, and roast for 20 minutes until the crumb mixture has formed a crisp, golden crust – the internal temperature of the lamb should be 50-55°C when tested with a digital thermometer. Remove from the oven, wrap the tin tightly in foil and cover with a tea towel. Rest for 10 minutes. The racks should now be 65°C inside. This will give you perfectly pink cutlets when carved.
- Transfer the lamb to a board, then carve between the ribs into cutlets. Season and toss the beans to mix, then serve alongside the cutlets with a peppery salad, if you like.
Bone-in cannons are pricey, so you could ask for French-trimmed racks instead, with only the ends of the ribs stripped. To cook them, brown the meat on all sides in a hot frying pan before you add the crust, then roast. They’ll take 10-15 minutes longer than the bone-in cannons to cook, so check they’re done to your liking using a digital thermometer, as in the recipe.
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