2. Remove the lamb from the roasting tin
and place in the warmer drawer to rest for
10 minutes before carving.
3. Remove the garlic and set aside. Pour the
fat out of the roasting tin but retain enough
to sauté the onion. Place the roasting tin on
a hot stove plate and sauté the onion until
soft and shiny. Squeeze the garlic out of the
skins and add to the onion. Add the butter
beans, tomatoes and 80ml water and heat
until warmed through. Taste and season
To serve: Carve the racks of lamb into
portions. Divide the rocket between six
dinner plates and place a portion of butter
beans and tomatoes on top, followed by a
portion of lamb. Serve.
Wine suggestion: A Cabernet Sauvignon
or Cabernet blend will complement this
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