with a Herb and Parmesan Crust

Preparation 20 mins | Cook 30 mins


1 Lamb Rack (French trimmed)
1 Tub Do Goodly Tomato and
Bean Hummus
1 Tin Mr Organic Mixed Beans
½ Pack Silver & Green
Rosemary Garlic Olives
½ Jar BioOrto Artichoke Hearts
1 Red Onion (fi nely chopped)
Handful of Parsley
Forage Rapeseed Oil

Herb Crust:

Small Bunch of Parsley
Small Bunch of Mint
Small Bunch of Rosemary
100g Breadcrumbs
70g Parmesan
½ Bulb of Garlic (peeled)
Salt and Pepper to Taste
Dijon or English Mustard


For the herb crust:

Add the peeled garlic, breadcrumbs, parmesan and herbs to a food processor. Blitz until your crust forms.

For the lamb:

1. Season the lamb with salt and pepper. Add rapeseed oil to a hot pan and sear the lamb on all sides until it’s golden brown. While the lamb is searing, add the garlic to the pan so that it takes on the flavour from the lamb.
2. Transfer the lamb to a baking tray and brush all sides with mustard.
3. Coat the lamb with the crust and place in the oven for 20-25 minutes. Then rest for 10 minutes.
4. In a separate pan, add rapeseed oil and brown the artichokes.
5. In a small sauce pan, sweat the red onion and once soft add the garlic on a low heat. Drain the mixed beans, and add them to the onion. Finally, stir through chopped parsley and olives to warm them through.
6. Divide the hummus onto two plates or large bowls, spoon over your bean mixture. Place the artichokes around the dish. Slice your rack of lamb and place on top.