Herb-crusted rack of lamb with white bean purée | HRP Festivals

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