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Serves
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Ingredients
Rack of Lamb marinade
  • 1 Small rack of lamb
  • 2 tsps Dijon mustard
  • 1 Small handful fresh parsley
  • 1 Small handful fresh rosemary
  • 3 Cloves garlic
  • 25 g Grated parmesan cheese
  • 2 tbsps Olive oil
Butter beans
  • 400 g White butter beans
  • 200 ml Vegetable stock
  • 1 Spring rosemary
  • 2 Slices of white bread
  • 1 Small handful fresh parsely
  • ½ Handful of lemon thyme
  • 1 Banana shallot, finely sliced
  • 2 tbsps Olive oil
Braised Baby Gem
  • 2 Baby Gem lettuces, cut into quarters
  • 200 ml Chicken stock
  • 1 Banana shallot, finely sliced
Rack of Lamb, Butter Beans with a Parsley, Thyme & Parmesan Crumb & Braised Baby Gem Lettuce Rack of Lamb, Butter Beans with a Parsley, Thyme & Parmesan Crumb & Braised Baby Gem Lettuce

Rack of Lamb, Butter Beans with a Parsley, Thyme & Parmesan Crumb & Braised Baby Gem Lettuce

Another winter warmer!

Prep 30 minutes
Total 55 minutes

Rack of Lamb:

  • Score the fat and rub olive oil, salt and pepper all over.
  • For the marinade, place all of the ingredients into a small blender and blitz. Cover in the marinade and leave to one side for 30 minutes.
  • When ready to cook, pre-heat the oven to 180℃.
  • Heat a large oven-proof frying pan on a high heat. Place the rack fat side down and cook for 4/5 minutes, to render the fat until it is crisp and golden.
  • Flip to fat side up and place in the oven for 18 minutes.
  • Remove from the oven and leave to rest for 6-8 minutes before carving.

Butter beans:

  • To make the crumb, blitz the bread until a fine breadcrumb. Fry in a pan with the olive oil on a medium heat until crisp and golden.
  • Remove from the pan and place into a bowl.
  • Blitz the herbs and mix through with the grated parmesan.
  • To cook the beans, fry the shallot in 1 tps of butter until cooked through and golden. Add the butter beans and vegetable stock with the spring of rosemary and cook on a low heat for around 20 mins.
  • Stir through the crumb just before serving.

Braised Baby Gem Lettuce:

  • Fry the shallot in a deep frying pan before adding the lettuce. You want to get a get a bit of colour on the baby gem so fry on a medium/high heat for 4/5 minutes before adding the chicken stock. Once added, turn down the heat and leave to simmer for about 15 minutes until soft all the way through.


Rack of Lamb, Butter Beans with a Parsley, Thyme & Parmesan Crumb & Braised Baby Gem Lettuce Rack of Lamb, Butter Beans with a Parsley, Thyme & Parmesan Crumb & Braised Baby Gem Lettuce

Rack of Lamb, Butter Beans with a Parsley, Thyme & Parmesan Crumb & Braised Baby Gem Lettuce

Another winter warmer!

favorite
print
like
Prep 30 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
Rack of Lamb marinade
  • 1 Small rack of lamb
  • 2 tsps Dijon mustard
  • 1 Small handful fresh parsley
  • 1 Small handful fresh rosemary
  • 3 Cloves garlic
  • 25 g Grated parmesan cheese
  • 2 tbsps Olive oil
Butter beans
  • 400 g White butter beans
  • 200 ml Vegetable stock
  • 1 Spring rosemary
  • 2 Slices of white bread
  • 1 Small handful fresh parsely
  • ½ Handful of lemon thyme
  • 1 Banana shallot, finely sliced
  • 2 tbsps Olive oil
Braised Baby Gem
  • 2 Baby Gem lettuces, cut into quarters
  • 200 ml Chicken stock
  • 1 Banana shallot, finely sliced

Rack of Lamb:

  • Score the fat and rub olive oil, salt and pepper all over.
  • For the marinade, place all of the ingredients into a small blender and blitz. Cover in the marinade and leave to one side for 30 minutes.
  • When ready to cook, pre-heat the oven to 180℃.
  • Heat a large oven-proof frying pan on a high heat. Place the rack fat side down and cook for 4/5 minutes, to render the fat until it is crisp and golden.
  • Flip to fat side up and place in the oven for 18 minutes.
  • Remove from the oven and leave to rest for 6-8 minutes before carving.

Butter beans:

  • To make the crumb, blitz the bread until a fine breadcrumb. Fry in a pan with the olive oil on a medium heat until crisp and golden.
  • Remove from the pan and place into a bowl.
  • Blitz the herbs and mix through with the grated parmesan.
  • To cook the beans, fry the shallot in 1 tps of butter until cooked through and golden. Add the butter beans and vegetable stock with the spring of rosemary and cook on a low heat for around 20 mins.
  • Stir through the crumb just before serving.

Braised Baby Gem Lettuce:

  • Fry the shallot in a deep frying pan before adding the lettuce. You want to get a get a bit of colour on the baby gem so fry on a medium/high heat for 4/5 minutes before adding the chicken stock. Once added, turn down the heat and leave to simmer for about 15 minutes until soft all the way through.