Herb-crusted lamb with white bean puree

This is a fantastic way to jazz up a simple lamb rack for dinner. The garlic and parmesan crust is simply delicious.

SERVES 4

9 tbsp olive oil, plus extra for drizzling 2 x 8-bone racks of lamb, well trimmed (ask your butcher) 2 tbsp Dijon mustard 400g tin butter beans, rinsed and drained 1 clove garlic, chopped 6 anchovy fillets 1 sprig fresh rosemary, leaves chopped Juice of 1⁄2 lemon 250g spinach leaves Salt and freshly ground black pepper FOR THE HERB CRUST 50g fresh wholemeal breadcrumbs 2 tbsp flat-leaf parsley, roughly chopped 2 tbsp thyme leaves 2 tbsp fresh rosemary leaves Zest of 1 lemon 25g grated parmesan 1 tbsp olive oil Preheat oven to 200C/400F/gas mark 6. Tip the ingredients for the herb crust into a food processor and whizz until well combined. Set aside. Heat 1 tablespoon of the olive oil in an ovenproof frying pan. Season the lamb, then add to the pan and brown well on all sides. Turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard. Press the herb crust all over the lamb and drizzle with a little olive oil; keep any leftover herb crust to one side. Place the pan in the preheated oven and roast for 25 minutes until the crust is golden and the lamb is cooked – it should be pink in the middle but cooked all the way through. For rare lamb, reduce cooking time to 20 minutes; or for well done, cook for 5 minutes more. Place the lamb on a board to rest. Whizz the beans, garlic, anchovies, rosemary, lemon juice and salt and pepper in a food processor. Add enough oil to make a smooth puree and tip it into a saucepan and place over a low heat to warm. Heat any remaining olive oil in a separate saucepan and add the spinach leaves; cook for 3 minutes until the leaves are just wilted. To serve, carve the lamb into chops and divide the warm bean puree and spinach between serving plates. Sprinkle over any reserved herb crust.