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Pecan lamb with potato & green bean salad
Pecan lamb with potato & green bean salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 2 lamb racks (6 cutlets each)
  • 1 x 100g pkt pecans
  • 8 fresh sage leaves
  • 1 garlic clove, crushed
  • 18.20 gm olive oil
  • Salt & freshly ground black pepper
  • 500g chat (small coliban) potatoes, quartered
  • 100g Italian flat green beans, diagonally sliced into thirds
  • 1 small red onion, halved, thinly sliced
  • 85g (1/3 cup) good-quality whole-egg mayonnaise
Instructions:
  • Preheat the oven to 220°C. Cut the lamb racks in half and arrange them in the roasting pan with the fat side facing up.
  • In a food processor, combine pecans, sage, garlic, and oil; pulse until coarsely chopped. Season with salt and pepper. Press mixture onto the lamb. Bake in the oven for 20-25 minutes for medium-rare, or until desired doneness. Let it rest for 5 minutes after removing from the oven.
  • In a saucepan of salted boiling water, cook potatoes over medium-high heat until tender, about 4-5 minutes. Add beans during the last minute of cooking. Drain and combine with onion and mayonnaise in a bowl, tossing gently.
  • Present the tender lamb alongside the flavorful potato and green bean salad.

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