- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
- 3 tbsp olive oil
- 4 3-bone rack of lamb
- 50 g Dijon mustard
- 50 g mixed fresh herbs, chopped, such as sage, parsley and rosemary
- 1 banana shallot, chopped
- 2 cloves garlic, chopped
- 550 g tinned borlotti beans, rinsed and drained
- 200 g chorizo, chopped
- 200 ml reduced veal stock
- 20 clams, clean and undamaged (any open shells should close when tapped with a knife)
- 50 ml dry white wine
For the gremolata:
- ½ bunch parsley, finely chopped
- 2 cloves garlic, finely chopped
- grated zest of 2 limes
- grated zest of 2 oranges
- grated zest of 2 lemons
- 50 ml extra virgin olive oil
- sea salt, to taste
1. Preheat the oven to 200°C/gas 6.
2. To make the gremolata, place all the ingredients in a bowl and mix together. Set aside.
3. Place 2 tablespoons of the olive oil in a large, ovenproof frying pan over a medium-high heat. Add the lamb racks and cook for 2-3 minutes to seal.
4. Brush the lamb with the mustard and roll in the mixed herbs, then place in the preheated oven for 8-9 minutes.
5. Meanwhile, place the remaining olive oil in a frying pan over a medium heat, add the shallot and garlic and cook for 1-2 minutes, until softened. Add the beans, chorizo and veal stock and cook for 10 minutes.
6. Remove the lamb from the oven and allow to rest for 5 minutes.
7. Place a saucepan over a high heat. When hot, add the clams and white wine and steam for 2 minutes. Discard any clams that remain closed.
8. To serve, transfer the bean and chorizo mixture to a serving plate, then slice the lamb and place on top. Garnish with the steamed clams and drizzle with gremolata.
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