Herb-crusted rack of lamb with white bean purée
Herb-crusted rack of lamb with white bean purée—flavorful and easy to make, perfect for special occasions.
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Cooking tools:
- Food processor
- Skillet
- Oven
- Mixing bowl
- Tongs
- Pastry brush
- Cutting board
- Chef's knife
- Saucepan
- Colander
- Measuring spoon
- Paring knife
- Spoon
- Spatula
- Kitchen scale
- Can opener
- Serving platter
- Plate
- Kitchen towel
Ingredients
- 50g fresh white breadcrumb or white bread, torn into small pieces
- 2 tbsp roughly chopped parsley
- 2 tbsp thyme leaf
- 2 tbsp rosemary leaves, picked from sprigs
- zest 1 lemon
- 25g grated parmesan
- 2 tbsp olive oil, plus extra for drizzling
- 2 x 8-bone racks of lamb, well trimmed (see 'Try', below)
- 2 tbsp Dijon mustard
- 250g spinach leaves
- 400g can butter bean, drained and rinsed
- 1 garlic clove, chopped
- 6 anchovy fillets
- large rosemary sprig, leaves chopped
- juice ½ lemon
- 8 tbsp extra-virgin olive oil, the best quality you can afford
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