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Herb-crusted rack of lamb with white bean purée

Herb-crusted rack of lamb with white bean purée

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Nutrition: per serving
NutrientUnit
kcal709
fat49g
saturates14g
carbs19g
sugars2g
fibre6g
protein48g
salt2.2g
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Ingredients

For the bean puree

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.

  • STEP 2

    Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.

  • STEP 3

    While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.

  • STEP 4

    Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

RECIPE TIPS
RACK OF LAMB

Chefs ‘French trim’ a rack of lamb to make it look very neat, scraping all the skin and meat off the bones, and trimming the fat to a single thin layer. This is something a butcher will happily do for you, but you may need to give advance notice.

Goes well with

Recipe from Good Food magazine, February 2013

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Rating: 5 out of 5.8 ratings

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