Chef's Recipes

Roast lamb rack with spring onions, broad beans and goat’s cheese

Australian Gourmet Traveller recipe for Roast lamb rack with spring onions, broad beans and goat’s cheese

By Oliver Gould & Anthony Musarra
  • 20 mins preparation
  • 20 mins cooking plus cooling, resting
  • Serves 8
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At Stokehouse this dish is usually served with a horseradish foam, but in this version, finely grated fresh horseradish adds a peppery note.


  • 100 gm coarse fresh breadcrumbs from sourdough bread
  • 1 tbsp olive oil
  • 1 kg broad beans, podded (about 2.2kg unpodded)
  • 4 lamb racks (4 cutlets per rack), French-trimmed
  • 25 gm butter, coarsely chopped
  • 4 thyme sprigs
  • 250 ml chicken stock (1 cup)
  • 1 bunch spring onions, trimmed and cut into 10cm lengths
  • 150 gm soft goat’s cheese, such as fromage blanc
  • To serve: extra-virgin olive oil and finely grated fresh horseradish (optional)


  • 1
    Preheat oven to 220C. Combine breadcrumbs and olive oil in a bowl, mix with your hands to coat evenly then spread on an oven tray. Bake, stirring occasionally, until golden and toasted (5-7 minutes), cool to room temperature.
  • 2
    Meanwhile, blanch broad beans until just tender (1 minute), refresh, peel and set aside.
  • 3
    Heat a large frying pan over medium-high heat. Season lamb racks, cook in batches, fat-side down, turning occasionally, until golden (3-4 minutes). Add butter and thyme and cook for another minute, spooning butter over lamb to baste. Transfer to an oven tray and roast, fat-side down, until cooked to your liking (8-10 minutes for medium-rare). Stand in a warm place to rest (10 minutes), then carve into cutlets.
  • 4
    Meanwhile, bring chicken stock to the boil in a frying pan, add spring onion, season to taste and simmer until bright green (2-3 minutes), add broad beans and cook until warmed through (1 minute). Remove with a slotted spoon and divide spring onion among serving plates. Arrange cutlets on top, spoon over broad beans and scatter with breadcrumbs. Top with dollops of goat’s cheese, drizzle with extra-virgin olive oil and serve scattered with horseradish.


This recipe is from the January 2011 issue of Australian Gourmet Traveller.
Drink Suggestion: 2008 Cullen Cabernet Sauvignon Merlot, Margaret River, WA Drink suggestion by Lincoln Riley

  • undefined: Oliver Gould & Anthony Musarra