Spiced Rack of Lamb with Cannellini Beans

Try this succulent rack of lamb, served with cannellini beans. You will not be disappointed

Ingredients

For the Spiced Rack of Lamb
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1 Tbsp Rapeseed Oil
1 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Ground Coriander
Juice of 1 Lemon
 350 g Rack of Lamb
Sea Salt & Freshly Ground Black Pepper

For the Cannellini Beans

2 Tbsp Rapeseed Oil
2 Red Peppers, deseeded and chopped finely
2 Tsp Red Wine Vinegar
Pinch Dried Chilli Flakes
2 Garlic Cloves, peeled and chopped finely
2 400 g cans of Cannellini Beans, drained and rinsed
Sea Salt & Freshly Ground Black Pepper
2 Tbsp Mint leaves, chopped finely

For the Mint & Yoghurt Dressing

150 ml Natural Yoghurt
1 Garlic Cloves, peeled and chopped finely
4 Tbsp Mint leaves, chopped finely
1 Lemon, zest and juice only
Sea Salt & Freshly Ground Black Pepper

For the Red Pepper Puree

1 Tbsp Rapeseed Oil
3 Red Peppers, deseeded and chopped roughly
2 Garlic Cloves, peeled and chopped
1 Tbsp Balsamic Vinegar
Sea Salt & Freshly Ground Black Pepper

Method

For the Spiced Rack of Lamb

Pre heat the Oven to 200 degrees C
Remove any membrane from the Rack of Lamb and slash diagonally with a sharp knife to allow flavours to infuse
Place the Rapeseed Oil, Spices, Lemon Juice and Salt & Pepper to taste in a shallow bowl and mix together
Coat the Rack of Lamb in the mixture and leave to marinade for 1-2 hours
Place in a shallow baking tray and cook in the oven for 25-30 minutes
Remove and allow to rest for 10 minutes

For the Cannellini Beans

Heat the Rapeseed Oil in a saucepan
Add the finely chopped Red Peppers and sauce for 5 minutes over a gentle heat
Add add the Red Wine Vinegar, Chilli Flakes and Garlic and cook for further 1 minute
Add the Cannellini Beans and warm through
Add Sea Salt & Freshly Ground Black Pepper to taste
Stir in the chopped Mint
Set aside and allow to cool slightly

For the Yoghurt Dressing

Place the Yoghurt, Garlic, Mint, Lemon Zest and Juice in a small bowl and stir well to combine
Add Sea Salt and Freshly Ground Black Pepper to taste
Set aside in the fridge until serving

For the Red Pepper Puree

Heat the Rapeseed Oil in a frying pan
Add the Red Peppers and cook over a gentle heat for 10 minutes, or until softened but not browned
Add the Garlic and Balsamic Vinegar
Season to taste with Sea Salt and Freshly Ground Black Pepper
Cook for a further 2 minutes
Remove from the heat and leave to cool a little
Place in a food processor and been until smooth

To Serve

Divide the Cannellini Beans between 2 plates
Slice the Rack of Lamb into individual cutlets and divide and place on top of the Beans
Spoon over the Yoghurt Dressing
Drizzle the Red Pepper Puree around the Beans and Lamb

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