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Slow-roasted lamb rack with white beans and black garlic aïoli

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

By Emma Knowles
  • Serves 4
  • 20 mins preparation
  • 1 hr cooking plus soaking, resting
Slow-roasted lamb rack with white beans and black garlic aïoli
Slow-roasted lamb rack with white beans and black garlic aïoli

Lamb racks are often cooked hard and fast - in this case we've taken the slower road for ultra-tender results. Start this recipe a day ahead to soak the beans.


  • 60 ml olive oil (1/4 cup)
  • 4 garlic cloves, finely chopped
  • 3 tsp finely chopped thyme, plus 8 sprigs extra
  • Finely grated rind and juice of 1 lemon
  • 2 8-cutlet lamb racks
Braised white beans
  • 2 tbsp olive oil
  • 1 carrot, 1 celery stalk and 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 150 ml dry white wine
  • 1 litre chicken stock (4 cups)
  • 400 gm canned cherry tomatoes
  • 375 gm dried cannellini beans, soaked in cold water overnight, drained
  • 3 thyme sprig, plus extra leaves to serve
  • 1 fresh bay leaf
  • Finely grated rind and juice of 1 lemon
  • 1½ cups baby spinach
Black garlic aïoli
  • 4 cloves black garlic
  • 2 cloves garlic
  • 2 egg yolks
  • 150 ml olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice


  • 1
    Combine oil, garlic, chopped herbs, and lemon rind and juice in a bowl, add the lamb and set aside to marinate at room temperature for 1 hour.
  • 2
    For braised beans, heat oil in a large saucepan over medium-high heat, add diced vegetables and sauté until tender (5-6 minutes), then stir in garlic and fry until fragrant (30 seconds). Add wine,simmer until reduced by half (1-2 minutes), then add stock, tomatoes and beans, stir to combine, and add herbs and rind. Bring to the boil, reduce heat to medium, half-cover with a lid and simmer, stirring occasionally, until beans are tender (45-50 minutes). Discard sprigs and bay leaf, stir in lemon juice and spinach, and season to taste.
  • 3
    Preheat oven to 100C. Place herb sprigs in a roasting pan and drain lamb from marinade. Heat a large frying pan over medium-high heat, then brown lamb well all over, place on herb bed and roast until cooked to your liking (40-45 minutes for medium-rare, and internal temperature reaches 54C-58C on a meat thermometer). Cover with foil and rest for 10 minutes.
  • 4
    For aïoli, blend black garlic, garlic and egg yolks in a food processor then, with motor running, add oil in a thin steady stream until mixture is thick and emulsified. Add vinegar and lemon juice, season to taste and process to combine; thin with a little hot water if necessary for a dollop consistency. Serve with lamb and bowls of braised beans.


Black garlic, garlic that has been fermented, is available from select greengrocers and delicatessens, and If it’s unavailable, serve regular aïoli instead.
Drink Suggestion: Rustic carignan Drink suggestion by Max Allen

  • Author: Emma Knowles