Lamb racks with white beans and pistou


Lamb rack isn't the cheapest of cuts, but it is your best friend when it comes to a quick meal. Cut a larger rack into three cutlet sections to speed things up even further. If you have more time up your sleeve, a lamb leg would also work well with these accompaniments.

You'll need

1 tbsp each thyme and rosemary 2 anchovy fillets 1 garlic clove, coarsely chopped Finely grated rind and juice of 1 lemon 2 tbsp olive oil 4 3-cutlet Frenched lamb racks (about 300gm each) To serve: basil   Braised white beans 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 150 gm cherry tomatoes, halved 80 ml dry white wine 300 ml chicken or veal stock 800 gm canned white beans, drained, rinsed 1 tbsp red wine vinegar, or to taste   Pistou 1 cup (firmly packed) basil 80 ml (1/3 cup) olive oil 1 garlic clove, coarsely chopped

Method

  • 01
  • Preheat oven to 220C. For braised white beans, combine oil, onion and garlic in a saucepan over medium-high heat and sauté until tender (3-4 minutes). Add tomato and wine and simmer until reduced by half (1-2 minutes). Add stock, season to taste and simmer until reduced by half (4-6 minutes). Stir in beans and simmer to warm through (1 minute). Just before serving, stir in vinegar and adjust seasoning to taste.
  • 02
  • Meanwhile, pound herbs, anchovies, garlic, lemon rind and ½ tsp salt to a paste with a mortar and pestle. Stir in lemon juice and oil, season with pepper and rub all over lamb. Heat a frying pan over medium heat, add lamb fat-side down and cook until browned and fat renders (3-4 minutes). Increase heat to medium-high, turn and brown the other sides (1-2 minutes). Transfer to oven and roast until cooked to your liking (5-7 minutes for medium-rare). Set aside to rest for 5 minutes.
  • 03
  • Meanwhile, for pistou, process ingredients in a blender to a fine paste and season to taste. Serve roast lamb with braised white beans and top with pistou and basil leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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