Rack of Lamb Persillade with White Bean Purée

Ingredients

• 2 racks of lamb (French-trimmed, about 400 g each)
• 2 tbsp Dijon mustard
• Persillade:
• 80 g breadcrumbs (preferably panko)
• 3 tbsp chopped flat-leaf parsley
• 1 tbsp chopped thyme
• 2 garlic cloves, finely grated
• Zest of ½ lemon
• 3 tbsp olive oil
• Salt and black pepper
• Bean purée:
• 2 tins white beans, drained
• 2 tbsp olive oil
• 1 garlic clove
• 100 ml cream
• 1 tbsp lemon juice
• Salt

Method

1. 1Preheat the oven to 200 °C. Sear the racks in a hot pan on all sides, 2 minutes total.
2. 2Mix the persillade ingredients. Brush the racks with mustard and press on the persillade.
3. 3Roast in the oven for 15–18 minutes (core temperature 55 °C). Rest for 10 minutes.
4. 4Bean purée: Warm the beans with olive oil and garlic. Add cream. Blend smooth. Season with lemon juice and salt.
5. 5Slice between the bones. Serve on the bean purée.