Rack Of Lamb With Flageolet Beans And Herbs
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 7.56 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 8 lamb cutlets
- 1/2tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3-5 sprigs rosemary, leaves finely chopped
- 2/3 cup vegetable stock, hot
- 1teaspoons redcurrant jelly
- 400grams flageolet beans, drained
- 1 handful fresh mint leaves, finely chopped
Method
Step 1 of 3
Preheat the oven to 200°C (Gas 6). Smother the lamb with the oil, sprinkle over the rosemary, and season well with salt and black pepper. Sit the rack in a roasting tin and put in the oven to roast for 40 minutes, or longer if you like your meat well done.
Step 2 of 3
Remove the lamb from the tin and keep warm (covered with foil) while you prepare the beans. Sit the roasting tin on the hob over a medium to high heat, add the stock, and bring to the boil. Reduce to a simmer, stir in the redcurrant jelly until dissolved, then stir through the flageolet beans and simmer gently for 5 minutes. Remove from the heat and stir through the mint.
Step 3 of 3
Slice the rack into 8 cutlets and serve with the beans and some minted new potatoes.
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