Herb Crusted Rack of Lamb with White bean puree and Must Chup ‘Kick’ - Mustchup

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
• For the bean puree:
• 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