- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- 300 g organic beef stock
- 250 ml red wine, preferably Australian shiraz
- 850 g rack of lamb
- 5 tbsp olive oil
- 2 sticks celery, sliced finely
- 3 shallots, sliced finely
- 1 carrot, chopped finely
- 2 cloves garlic, sliced finely
- 400 g flageolet beans
- 6 cherry tomatoes, cut into quarters
- salt and black pepper
1. Preheat the oven to 200 C/gas 6. Pour the stock and wine into a medium saucepan and cook until reduced by two-thirds; keep the sauce warm.
2. With a sharp knife, make crossways indentations across the rack of lamb; rub with salt, pepper and 3 tablespoons of the olive oil.
3. Heat a roasting tin over a medium heat, add the lamb and sear for a couple of minutes, until coloured. Transfer to the oven and cook for 8-10 minutes, until tender. When the lamb is cooked, rest it in a warm place for at least 5 minutes before serving. While the lamb is in the oven, cook the vegetables.
4. In another saucepan, heat the remaining olive oil and add the chopped celery, shallot, carrot and garlic. Sweat the vegetables over a low heat for 1-2 minutes.
5. Drain the flageolet beans, before rinsing them in cold water. Drain again and add the beans and chopped tomatoes to the pan. Season well and cook for 5 minutes.
6. With a potato masher, crush the vegetables to make a rough puree.
7. Slice the rested lamb into individual cutlets. Place a pile of the puree in the centre of each plate and place 3 lamb chops on top. Spoon the sauce over and around, and serve straight away.
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