Herb-crusted rack of lamb with courgettes, broad beans, pancetta and mint
Uktv.co.uk
Uktv.co.uk
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Ingredients

  • 300 g ciabatta bread
  • 4 lemons, grated rind
  • 60 g capers, rinsed
  • 60 g anchovy fillets, canned
  • 60 g onions, roughly chopped
  • 60 g black olives, pitted adn roughly chopped
  • 1 bunches parsley
  • 1 bunches basil
  • 3 racks of lamb, eight bones in each
  • 1 tsp sea salt and freshly ground black pepper
  • 3 tbsp vegetable oil, for frying
  • 3 tsp Dijon mustard
  • 75 g strips of pancetta
  • 3 avocados, in oildrained and cut into wedges
  • 185 g courgettes, cubed and fried
  • 75 g broad beans, lightly cooked and shelled
  • 6 mint leaves
  • 300 ml beef stock, boiled and reduced by half

Instructions

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