Preheat the oven to 120°C.
Place ciabatta, lemon rind, capers, anchovies, onions, and olives on a baking sheet and dry in the oven for two hours.
Blitz the dried mixture with parsley and basil in a food processor to form fine breadcrumbs.
Increase the oven temperature to 180°C.
Season the lamb racks with salt and pepper.
Sear the lamb racks in olive oil in a hot frying pan until browned on all sides.
Coat the lamb racks with mustard and roll them in the herb breadcrumbs.
Bake the lamb in an ovenproof dish for 12 to 14 minutes and let it rest.
Sauté the sliced leeks in butter for 5 minutes until softened.
Stir in the borlotti beans and cook for 3 minutes.
Add parsley and season the leek and bean mixture.
Boil the red wine in a pan to reduce by half, then add chicken stock and reduce by half again.
Whisk in the butter and season the sauce.
Serve the sliced lamb over mashed potatoes and leeks with the red wine sauce.