300 g rack of lamb
100 g parmesan cheese, grated
80 g fresh rosemary
150 g breadcrumbs
80 g melted butter
30 g dried black beans (soaked overnight)
30 g dried haricot beans (soaked overnight)
30 g dried fava beans (soaked overnight)
50 g onions
5 g garlic
40 g red pepper capsicum
10 g celery    
200 ml beef jus
100 ml red wine
50 ml fresh cream

Mix the melted butter, parmesan, finely chopped rosemary and breadcrumbs.

Season the lamb well with salt and pepper and seal in a hot pan with some oil. Leave to rest and then spread the crumbs mix on the top-side of the lamb.

Put the lamb in a preheated oven for about 12 to 15 minutes for a medium cook. Then leave to rest for three to five minutes.

For the ragout, sweat the onion and garlic in a pan. Then add the peppers and beans and pour in the red wine. Leave to reduce. Add the jus and simmer until the beans are cooked. Add the fresh cream.