Herb-crusted rack of lamb with beans, artichokes and garlic

Method

1. 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.
2. 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.
3. 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.
4. 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.