Herb Crusted Rack of Lamb with White bean puree and Must Chup ‘Kick’
Tasty Herb Crusted Rack of Lamb with White bean puree and Must Chup ‘Kick’. Perfect for an Easter celebration.
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Cooking tools:
- Food processor
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Blender
- Saucepan
- Tongs
- Measuring spoon
- Pastry brush
- Kitchen scale
- Mixing bowl
- Grater
- Colander
- Fine-mesh sieve
- Spatula
- Serving platter
Ingredients
- 50g fresh white breadcrumb or white bread, torn into small pieces
- 2 tbsp rosemary
- zest 1 lemon
- 2 tbsp Chopped parsley
- 2 tbsp Chopped thyme
- 25g grated parmesan
- 2 tbsp olive oil and some for drizzling
- 2 x 8-bone racks of Spring lamb
- 2 tbsp Must Chup ‘Kick’
- 250g Spinach leaves
- 400g can butter bean, drained and rinsed
- 1 garlic clove, chopped
- 6 Anchovy fillets
- Juice of half a lemon
- Large rosemary sprig
- 8 tbsp extra-virgin olive oil
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