Rack Of Lamb With Herb Crust And Beans

Recipe for 4 persons:
Ingredients and Preparation: Advanced

Ingredients and Preparation:

For the crust:
Finely chop 4 slices of toast without crusts along with a bunch of parsley, 3 sprigs of thyme, 2 sprigs of rosemary and 2 sage leaves (or blend with hand mixer).

Separate 1kg rack of lamb from the tendons, add salt and pepper and briefly sear on all sides in olive oil and with a brunch of rosemary, thyme and un-peeled garlic cloves together. Finally, place in the oven at 180° for 8-10 minutes.

Remove from oven and let rest for 5 minutes.

Brush the lamb with a mixture of 1 tbsp dijon mustard and a tbsp honey. Cover with the bread-herb mixture and then put the meat in the oven-at top heat, for a further 5 minutes
to get the crust.

Lamb stock:
Using 1.5 kg lamb bones, 500g onions, 200g carrots, 200g celery sticks, 4 un-peeled garlic cloves, thyme, rosemary, bay leaves, salt and pepper prepare lamb sauce by covering with water and simmer to reduce. (Alternatively, buy ready-made lamb stock).

For the side dish:
Soak 250g white beans overnight in cold water and boil in fresh water until soft. Salt towards the end of the cooking time.
For the beans marinade; pluck the leaves from 5 stalks of basil and tarragon and mix with 5 chopped dried tomatoes in oil, add 1 tbsp nut oil, 1 tbsp white wine vinegar, 0.02 l dry vermouth, a couple of leaves of chervil, sea salt and black pepper. Mix the marinade with the warm beans. Cook 150g green beans in salted water until soft, quench in icy water, slice finely and mix with the white beans.

Presentation:
The beans in the middle, the lamb on top, trickle with the lamb juice and garnish with fresh herbs.


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