Lamb racks with white beans and pistou

AT A GLANCE

  • Serves 4 people

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.

  • 1 tbsp each thyme and rosemary
  • 2 anchovy fillets
  • 1 garlic clove, coarsely chopped
  • Finely grated rind and juice of 1 lemon
  • 2 tbsp olive oil
  • 4 3-cutlet Frenched lamb racks (about 300gm each)
  • To serve: basil
  •  
  • Braised white beans
  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150 gm cherry tomatoes, halved
  • 80 ml dry white wine
  • 300 ml chicken or veal stock
  • 800 gm canned white beans, drained, rinsed
  • 1 tbsp red wine vinegar, or to taste
  •  
  • Pistou
  • 1 cup (firmly packed) basil
  • 80 ml (1/3 cup) olive oil
  • 1 garlic clove, coarsely chopped
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.

Topics:

SPRING, FAST, TOMATOES, FRENCH, ANCHOVIES, BASIL, MAIN, BEANS, THYME, ROSEMARY, LAMB

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

EMMA KNOWLES , LISA FEATHERBY

FEATURED IN

Oct 2015

Oct 2015

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