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Roasted rack of lamb with cannelloni beans and savoy cabbage
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Succulent rack of lamb with cannellini beans, savoy cabbage, and warm gravy - a hearty family favorite!
Ingredients:
  • 2 racks of lamb, trimmed
  • 1 small bulb garlic
  • Salt and freshly ground black pepper
  • 36.40 gm olive oil
  • 1 sprig rosemary
  • 2 400g cans cannellini beans, rinsed and well drained
  • 300g savoy cabbage, shredded
  • 40.00 ml Greek-style yoghurt
  • 11.80 gm Dijon mustard
  • Handful mint, chopped
  • 1 heaped tsp plain flour
  • 200ml lamb stock
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Place garlic bulb in small ovenproof dish, then drizzle with 1 tablespoon olive oil. Roast until soft, about 30 minutes.
  • Generously season the lamb with salt and pepper. Brown the lamb evenly in olive oil in a roasting tray for 5 minutes. Bake for 15 minutes for medium-cooked lamb. Let it rest, covered in foil, for 10 minutes after removing from the oven.
  • Heat olive oil in a heavy-based saucepan, then add roasted garlic and rosemary. Saute for 1 minute, then add beans and cabbage to warm through. Stir in Greek-style yogurt, mustard, mint, and pepper until well combined.
  • After the lamb has rested, transfer it from the roasting tray to a warm place. Heat the fat and meat juices in the tray on the stove, then stir in the flour. Scrape off all the flavorful bits and continue stirring. Gradually add stock to form a paste, then slowly pour in the rest of the stock until the gravy is smooth. Bring it to a boil and let it thicken.
  • To plate, spoon the bean mixture, top with three lamb cutlets, and drizzle with gravy.

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