Herb Crusted Rack Of Lamb - cooking recipe

Ingredients

2 cups fresh white breadcrumbs
3 tbsp chopped parsley
1 tbsp chopped rosemary, plus sprigs to garnish
2 cloves garlic, crushed
3 tbsp butter, melted
4 tbsp vegetable oil
2 None racks of lamb (1 lb each), bones trimmed
2 None onions, finely chopped
1 tbsp tomato paste
1/2 cup dry red wine
1 2/3 cups lamb stock
2 tsp chopped thyme
1 1/3 lbs green beans, trimmed
2 slices bacon, cut into 1/2-inch pieces
5 oz cherry tomatoes
None None Sauteed potato wedges, to serve

Preparation

Preheat the oven to 400\u00b0F. Place the breadcrumbs, parsley, rosemary and 1/2 the garlic in a food processor and process for a few seconds. Stir in the melted butter and season with salt and freshly ground black pepper.
Heat 2 tbsp of the oil in a large skillet on high heat. Cook the lamb racks until just browned. Transfer to a small roasting pan and press the herb crust onto the racks.
Heat 1 tbsp of the oil in a saucepan on medium heat. Cook 1/2 the onion and remaining garlic for 4-5 mins. Stir in the tomato paste and cook for 1 min. Add the wine, stock and thyme and bring to a boil. Pour the sauce into the roasting pan.
Roast the lamb for 20-25 mins until the crust is golden and the racks are cooked to desired doneness. Remove from oven. Let stand 5-10 mins.
Meanwhile, boil the beans in a saucepan of lightly salted water until just tender. Heat the remaining 1 tbsp oil in large skillet on medium heat. Cook the bacon pieces until crisp and golden. Add the remaining onion and cook for 2-3 mins. Drain the beans and add to the pan with the tomatoes. Cook for a further minute and season to taste.
Arrange the lamb on a platter with the sauce from the roasting pan and the beans and tomatoes. Garnish with rosemary and serve with the sauteed potato wedges on the side.