Lamb with Artichoke and Spinach Purée

Lamb

• 1 tsp olive oil
• 1 rack of lamb Frenched, fat trimmed
• ¼ tsp salt
• 2 pinches ground black pepper
• 2 garlic cloves
• 1 oz fresh mixed herbs (parsley, mint, basil, thyme)
• 2 tbsp Dijon mustard

Artichoke and Spinach Purée

• ½ oz Parmesan cheese
• 1 lemon thin peel only, no pith
• 24 oz artichoke hearts, packed in water (2 jars), drained
• ½ oz water
• 1 tsp lemon juice to taste
• 1 tsp olive oil
• 3 oz fresh baby spinach