Rack of lamb with olive and rosemary crust

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 10
Servings 1
Minutes 10


Serving Change
  • 2
    racks of lamb, bones scraped clean
  • 5
    salt and freshly ground black pepper, to taste
  • 30
    fresh rosemary, finely chopped
  • 20
    olives (depending on the size), pitted and finely chopped
  • 2
    garlic bulbs (separate the garlic cloves but do not peel)
  • 100
    olive oil
  • 1
    onion, chopped
  • 820
    tinned butter beans, rinsed and drained
  • 1
    sun-dried tomatoes in vinaigrette, drained
  • 1


Oven temperature: 200°C
1. Preheat the oven. Season the racks of lamb with salt and freshly ground black pepper. Combine the rosemary and olives and carefully press the mixture on top of the racks of lamb. Place in a roasting tin and place the garlic cloves around them. Drizzle olive oil on top and roast for 25 minutes (medium done) or longer, according to preference.

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 if necessary.
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 flavourful dish.


Read more on: roast  |  fruit


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