Lamb cutlets with cannellini beans and balsamic-roasted carrots

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Season the lamb all over with salt. Put a large, heavy-based, ovenproof frying pan on a high heat. Add the olive oil, then the lamb racks, fat-side down. Cook for 8-10 minutes until most of the fat has rendered. Turn the racks over and brown the lamb so it has a nice colour all over.
2. Add the rosemary and thyme sprigs to the pan, transfer the lamb to the oven and cook for 15-20 minutes, depending on how pink you like it, or until a digital probe thermometer pushed into the thickest part reads 60°C (for medium). Remove from the oven and leave the meat to rest in the pan for 10-15 minutes.
3. Meanwhile, make the salmoriglio. In a large pestle and mortar, crush the garlic, then add all the herbs, along with the chilli, lemon zest, vinegar, olive oil and a little salt and pepper. Gently pound to break everything down and thoroughly combine. Taste and adjust the seasoning (see Make Ahead).
4. For the carrots, bring a pan of water to a simmer and blanch the carrots for about 1 minute, then remove them from the water and transfer to a large frying pan set over a medium heat with a glug of oil. Fry, turning now and then, until they’re starting to colour. Remove the pan from the heat and stir in the crushed fennel seeds, honey and balsamic vinegar. Season, then stir in the chopped parsley to finish.
5. Meanwhile, gently fry the garlic for the beans in the olive oil until it just starts to turn golden. Add the cannellini beans, thyme, 150ml water and some salt and pepper. Gently stir and cook until the beans are heated through. Set aside.
6. When you’re ready to serve the lamb, slice the racks into cutlets, then add any juices to the salmoriglio and mix in. Spoon the beans onto a serving platter, top with the sliced lamb, dress with the salmoriglio and sprinkle over some fresh thyme leaves. Serve the carrots alongside.