Lamb rack with cannellini beans and anchovy dressing

Serves
Anchovy and herb dressing

1 handful parsley (chopped)
1 handful mint (chopped)
2 cloves garlic (grated)
4 Anchovy fillets (chopped)
1 lemon (juice and zest)
100ml olive oil
Maldon salt (to taste)

To cook cannellini beans

250g dry cannellini beans (soaked overnight)
Water
1 tbsp Salt
50ml Olive oil
250g dry butter beans (soaked overnight)
Water
1 tbsp Salt
50ml Olive oil

To finish beans

Cooked cannellini beans (from above)
2 shallots
2 cloves garlic
300ml chicken stock (good quality)
100ml Olive oil
Salt

Lamb

2 Lamb racks
2 sprigs rosemary
2 sprigs thyme
2 cloves garlic (crushed)
50g Butter  
Maldon salt

ANCHOVY AND HERB DRESSING

Prep all the ingredients.

Mix everything together until well combined.

CANNELLINI BEANS

First up, soak the beans overnight in plenty of cold water. Drain the soaked beans and place in a saucepan and cover generously with fresh water. Place on a high heat and bring to the boil, once the beans come to the boil, turn down to a simmer and cook gently until soft.

Once cooked season the water with salt and olive oil and leave the beans to rest in the salty water until ready to use.

TO FINISH THE BEANS

To finish the beans, finely dice shallots and grate the garlic on a microplane.

Place a large saucepan over a medium heat, add the olive oil and cook the shallots until soft 3-4 minutes, then add the garlic and cook for 1 minute.

Add the cooked beans, and cover with chicken stock.

Reduce the chicken stock until it is thickened and emulsified with the olive oil.

LAMB

Set oven to 120°C

Season the racks generously with maldon salt.

In a medium hot frying pan, with a small amount of oil, cook the lamb fat side down until the fat is rendered down and golden brown. Sear off the rest of the rack, and then add the herbs, garlic and butter, baste well and then roast in the oven for approx 5 minutes  (internal temp should be around 48°C) and then rest for a few minutes.

To finish warm the beans through. Carve the lamb into single cutlets.

Plate on warm plates, beans, cutlets and a good spoon of the anchovy and parsley dressing.

Ingredients

Anchovy and herb dressing

1 handful parsley (chopped)
1 handful mint (chopped)
2 cloves garlic (grated)
4 Anchovy fillets (chopped)
1 lemon (juice and zest)
100ml olive oil
Maldon salt (to taste)

To cook cannellini beans

250g dry cannellini beans (soaked overnight)
Water
1 tbsp Salt
50ml Olive oil
250g dry butter beans (soaked overnight)
Water
1 tbsp Salt
50ml Olive oil

To finish beans

Cooked cannellini beans (from above)
2 shallots
2 cloves garlic
300ml chicken stock (good quality)
100ml Olive oil
Salt

Lamb

2 Lamb racks
2 sprigs rosemary
2 sprigs thyme
2 cloves garlic (crushed)
50g Butter  
Maldon salt

Ingredients

Anchovy and herb dressing

1 handful parsley (chopped)
1 handful mint (chopped)
2 cloves garlic (grated)
4 Anchovy fillets (chopped)
1 lemon (juice and zest)
100ml olive oil
Maldon salt (to taste)

To cook cannellini beans

250g dry cannellini beans (soaked overnight)
Water
1 tbsp Salt
50ml Olive oil
250g dry butter beans (soaked overnight)
Water
1 tbsp Salt
50ml Olive oil

To finish beans

Cooked cannellini beans (from above)
2 shallots
2 cloves garlic
300ml chicken stock (good quality)
100ml Olive oil
Salt

Lamb

2 Lamb racks
2 sprigs rosemary
2 sprigs thyme
2 cloves garlic (crushed)
50g Butter  
Maldon salt

method

ANCHOVY AND HERB DRESSING

Prep all the ingredients.

Mix everything together until well combined.

CANNELLINI BEANS

First up, soak the beans overnight in plenty of cold water. Drain the soaked beans and place in a saucepan and cover generously with fresh water. Place on a high heat and bring to the boil, once the beans come to the boil, turn down to a simmer and cook gently until soft.

Once cooked season the water with salt and olive oil and leave the beans to rest in the salty water until ready to use.

TO FINISH THE BEANS

To finish the beans, finely dice shallots and grate the garlic on a microplane.

Place a large saucepan over a medium heat, add the olive oil and cook the shallots until soft 3-4 minutes, then add the garlic and cook for 1 minute.

Add the cooked beans, and cover with chicken stock.

Reduce the chicken stock until it is thickened and emulsified with the olive oil.

LAMB

Set oven to 120°C

Season the racks generously with maldon salt.

In a medium hot frying pan, with a small amount of oil, cook the lamb fat side down until the fat is rendered down and golden brown. Sear off the rest of the rack, and then add the herbs, garlic and butter, baste well and then roast in the oven for approx 5 minutes  (internal temp should be around 48°C) and then rest for a few minutes.

To finish warm the beans through. Carve the lamb into single cutlets.

Plate on warm plates, beans, cutlets and a good spoon of the anchovy and parsley dressing.

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