INGREDIENTS


2 racks of lamb, thick fat removed

 

Marinade

1tsp dried mint

1tsp dried rosemary

1tsp dried thyme

 

Cannellini Beans

1 onion, finely chopped

2 garlic cloves, crushed

150g/4oz bacon lardons

½ tsp dried chilli flakes

2 tins of cannellini beans, drained, rinsed

3 sprigs of fresh thyme, leaves only

Kale Pesto

55g/2oz kale, stems removed

30g/1oz pecans, toasted

30g/1oz pecorino, grated

½ clove garlic, crushed

Olive oil

Seasoning

METHOD


Serves 6

  1. Preheat the oven to 200c/400f/GM6. Aga – Roasting oven.
  2. Cut the lamb racks in half so now you have 4 smaller racks. Using a sharp knife, make criss cross markings in the thin layer of fat.
  3. Mix the dried herbs and pat them all over the lamb.
  4. Heat a frying pan and when hot, season and brown the lamb for 5mins on all sides. Place on the hot roasting tray, skin side down and roast in the oven for 7mins, turn them over and then roast for a further 7mins, skin side up.
  5. For the kale pesto – Whizz everything together in a liquidizer, adding enough oil to make the consistency you require.
  6. Cannellini Beans – Heat a frying pan and fry off the lardons until they are slightly browned, then lift out of the pan and set aside.
  7. Add the onion and garlic to the same pan and cook until really well softened, 5mins or so and then add the beans, thyme and lardons.
  8. Remove the lamb from the oven and allow to rest for a 5mins before slicing into individual chops. Serve with the cannellini beans and pesto.

 

Think Ahead & Helpful Hints

  • The kale pesto can be kept in a jar in the fridge for 3-4days, just make sure to drizzle some oil over the top to seal it.
  • Put the pesto through spaghetti for a lunch time dish or stir through mashed potato to serve with the lamb.