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Racks of lamb with butter bean puree
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 30.00 ml chopped fresh rosemary
  • 2 garlic cloves, finely chopped
  • Salt & ground black pepper
  • 5 racks of lamb (6 cutlets each), excess fat trimmed
  • 160ml (2/3 cup) dry red wine
  • 160ml (2/3 cup) beef stock
  • 2 tsp plain flour
  • 4 300g cans butter beans, rinsed, drained
  • 80ml (1/3 cup) fresh lemon juice
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat oven to 210°C. Mix oil, rosemary, garlic, salt, and pepper in a bowl. Place lamb racks in a large roasting pan, and drizzle with the oil mixture, ensuring they're evenly coated.
  • Roast the lamb in a hot oven for 25 minutes until medium or to your desired doneness.
  • To prepare the butter bean puree, combine butter beans, lemon juice, and garlic in a food processor. Pulse until finely chopped. While processing, slowly pour in the oil until a smooth paste forms. Season with salt and pepper to taste. Transfer the puree to a serving bowl, cover, and set aside.
  • In a jug, mix the wine and stock. Set the lamb on a large tray, cover with foil, and let it rest. Over medium-high heat, put the roasting pan and add flour. Scrape the pan with a wooden spoon to release any cooked bits. Slowly pour in the wine mixture. Cook uncovered, stirring, for 2-3 minutes until the sauce boils and thickens a bit. Season with salt and pepper to taste. Strain into a warm serving jug.
  • Slice the lamb racks into cutlets and elegantly display them on a magnificent serving platter. Accompany with the delectable sauce and silky butter bean puree.

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