Serves 4

Ingredients:

For the Spiced Rack of Lamb:

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

 

©2020 by Great Food Recipes. Proudly created with Wix.com