AT A GLANCE
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.
|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.|