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Rack of lamb with ‘spring on a plate’
Fruit and vegetables
250g/9oz
broad beans
(from 800g/1lb 12oz in their pods)
1 large
onion
, finely chopped
3
garlic
cloves, thinly sliced
250g/9oz
asparagus
, tips left whole, woody ends removed and stalks cut into chunks
1
Little Gem lettuce
, roughly chopped
bunch fresh
mint
, finely chopped
bunch fresh
basil
, finely chopped
2 unwaxed
lemons
, zest and juice
3
garlic
cloves
3 fresh
rosemary
sprigs, leaves picked
½
lemon
, juice only
Tins, packets and jars
12 salted
anchovies
Cooking ingredients
5 tbsp
olive oil
, plus extra to serve
3 tbsp
olive oil
salt and freshly ground
black pepper
4 tbsp
olive oil
Dairy, eggs and chilled
250g/9oz
ricotta
Meat, fish and poultry
1
rack of lamb
, fat scored
Other
200ml/7fl oz
white wine
200g/7oz frozen
peas
(or 400g/14oz fresh
peas
, podded)
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