Herb-roasted lamb rack with butter bean Dauphinoise served in a casserole dish

Herb-roasted rack of lamb with butter bean Dauphinoise

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Prep: 5 mins Cook: 25 mins

Easy

Serves 3-4

Combine cream and beans for the perfect accompaniment to roast lamb. The oozy, garlicky sauce is hearty enough to rival a traditional potato Dauphinoise

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (4)

  • kcal775
  • fat60g
  • saturates33g
  • carbs19g
  • sugars3g
  • fibre8g
  • protein37g
  • salt0.6g
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Ingredients

  • 4 garlic cloves, 1 peeled and crushed, the rest left in their skins and crushed
  • 1 tsp cornflour
  • 180ml pot double cream
  • 150g crème fraîche
  • 2 tsp Dijon mustard
  • 2 x 400g cans butter beans, drained
  • 1 lemon, zested and ½ really thinly sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20g parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 rack of lamb (7-8 bones), French trimmed (ask the butcher to do this, or find it ready done in most supermarkets) and fat scored
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful of woody herbs, such as rosemary and thyme
  • asparagus or seasonal greens, to serve
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

Method

  1. Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard, and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb.

  2. Season the lamb all over. Heat the oil in a frying pan and sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 secs.

  3. Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side.

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