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Two green recipes

Rack of lamb with herb crust

100g breadcrumbs
small handful fresh thyme sprigs
2 sprigs fresh rosemary
handful fresh apple or spearmint
handful fresh parsley
3 tbsps olive oil
2 racks of British lamb, most of the fat removed

1. Remove the thyme leaves and rosemary leaves from their stalks. Chop all the herbs, mix them together in a bowl and combine with the breadcrumbs thoroughly.
2. Pour in the oil and mix well, then press the crumb mix into the fat sides of the racks. (Stand the racks propped up against each other in a small roasting tin to make this easier.) Cook at 190C for 25 minutes or until the crumb is golden and the lamb still pink inside. Divide each rack into two sets of cutlets to serve.

Panzanella salad

200g - four large slices - stale-ish farmhouse type bread
2 tbsps olive oil
500g ripe tasty tomatoes
15cm piece cucumber
1 large red pepper
2 cloves garlic
bunch basil
8 black stoned olives
approx. 6 tbsps classic vinaigrette

1. Brush the bread slices with the olive oil and dry them out in a warm oven (when you are using the oven for something else) until somewhat crisp, or toast them lightly.
2. Roughly chop the tomatoes into a serving dish, then chop and add the cucumber and the de-seeded pepper. Finely chop the garlic, tear any large basil leaves and roughly chop the olives, then add all of them to the dish.
3. Toss everything in the dressing, then tear the bread into bite-sized pieces and add that to the dish. Serve immediately.

Recipes taken from The Green Food Bible by Judith Wills