Herb-roasted rack of lamb with butter bean Dauphinoise - Good Food Middle East

Ingredients

• 4 garlic cloves, 1 peeled and crushed, the rest left in their skins and crushed
• 1 tsp cornflour
• 180ml pot double cream
• 150g cre?me frai?che
• 2 tsp Dijon mustard
• 2 x 400g cans butter beans, drained
• 1 lemon, zested and ½ really thinly sliced
• 20g parmesan, finely grated
• 1 rack of lamb(7-8 bones), French trimmed (ask the butcher to do this, or find it ready done in most supermarkets) and fat scored
• 2 tbsp olive oil
• handful of woody herbs, such as rosemary and thyme
• asparagusor seasonal greens, to serve