- 200g/8oz ciabatta, roughly torn
- 40g/2oz lemon rind, grated
- 40g/2oz capers, rinsed
- 40g/2oz anchovies
- 40g/2oz onions, roughly chopped
- 40g/2oz black olives, pitted and roughly chopped
- 1 bunch parsley
- 1 bunch basil
- 2 racks of lamb (8 bones in each)
- vegetable oil for frying
- 2 tsp Dijon Mustard
- 50g/2oz pancetta strips
- 2 artichokes, cut into wedges
- 125g/5oz courgettes, cubed and sautĂŠed
- 50g/2oz fava beans, peeled, blanched for 1 minute, then plunged into cold water
- 4 mint leaves
- 200ml/7fl oz beef stock, boiled to reduce by half
- sea salt
- freshly ground black pepper
- Preheat the oven to 120C/250F/Gas 1.
- Make the herb crust. Lay the ciabatta, lemon rind, capers, anchovies, onions and olives on a baking sheet. Place them in the oven to dry out for two hours.
- Transfer the mixture to the bowl of a food processor fitted with the metal blade and whiz with the herbs until fine breadcrumbs form, about two minutes.
- Turn the oven up to 180c/355F/Gas 4. Season the lamb and then warm a large heavy based frying pan. Add enough oil to cover the base and seal the lamb on the side with the fat, about two minutes.
- Brush the lamb with mustard so that it is completely covered and then roll it in the herb crust. Place the meat in a shallow baking dish and bake in the oven until medium rare, about 12 minutes, turning halfway through.
- Remove from the oven and leave to rest.
- While the lamb is cooking, warm a frying pan and add the pancetta and then the artichoke wedges. Season well.
- Stir in the courgettes, fava beans and mint leaves and add a little warmed beef stock to bring the mixture together. Keep warm.
- To serve, cut the lamb rack into cutlets. On each plate arrange a few cutlets on a bed of the vegetable mixture.
- Drizzle beef stock around the outside of each plate and serve.