Ingredients
- 2 racks of lamb (6–8 bones each), ideally grass-fed, trimmed
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
For the herb crust
- 50 g ground almonds or gluten-free breadcrumbs
- A large handful of parsley
- 2 sprigs of rosemary, leaves only
- A few sprigs of thyme, leaves only
- 1 garlic clove
- Zest of 1 lemon
- 2 tbsp olive oil
For the flageolet beans
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, sliced
- 2 × 400 g tins flageolet beans, drained
- 200 ml lamb or vegetable stock
- 1 tsp fresh thyme leaves
- A handful of parsley, chopped
- A squeeze of lemon
Method
- Make the crust: blitz the almonds or breadcrumbs, herbs, garlic and lemon zest in a small processor until fine and green, then add the oil and season.
- Sear the lamb: heat the oven to 200°C (180°C fan). Season the lamb. Heat the oil in an ovenproof pan and sear the racks fat-side down until golden, then briefly on all sides.
- Add the crust: brush the fat side with mustard and press the herb crust firmly onto it.
- Roast: roast crust-side up for 15–20 minutes for pink lamb (or longer if you prefer it more cooked). Rest for 10 minutes, then carve into cutlets.
- Cook the beans: meanwhile, heat the oil and gently cook the shallot and garlic for 5 minutes. Add the beans, stock and thyme and simmer for 8–10 minutes, until creamy, crushing a few beans to thicken. Stir in the parsley and lemon, and season.
- Serve: spoon the beans onto warm plates and top with the lamb cutlets. Serve with steamed green beans or spring greens.
Why it's good for you: Grass-fed lamb provides high-quality protein, iron, zinc and vitamin B12, with more omega-3 fats than grain-fed meat. Flageolets, the delicate pale green beans of France, add fibre and plant protein, and the fresh herb crust brings protective plant oils. A special-occasion meal that's still deeply nourishing.
Good to know: For keto, use the ground almond crust and replace the beans with a purée of celeriac or cauliflower.
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