Rack of lamb with rosemary and olive crust

Recipe from: 10/1/2009 12:00:00 AM

Ingredients 10
Servings 1
Minutes 10


Serving Change
  • 0
    2 racks of lamb, bones scraped
  • 0
    salt and freshly ground black
  • 30
    fresh rosemary, finely chopped
  • 0
    16?20 olives (depending on the size), pitted and finely chopped
  • 0
    2 garlic bulbs (separate the garlic cloves but do not peel)
  • 0
    1 onion, chopped
  • 0
    two 410g tins butter beans, rinsed and drained
  • 0
    1 packet sun-dried tomatoes in vinaigrette, drained
  • 0
  • 0
    1 Season the racks of lamb with salt and freshly ground black pepper


Combine the rosemary and olivesand 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 in a preheated oven for 25 minutes (for medium) or longer, according to preference.
Remove the lamb from the roasting tin and place in the warmer drawer to rest for 10 minutes before carving.
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 among six dinner plates and place a portion of butter beans and tomatoes on top, followed by a portion of lamb.

Read more on: roast  |  lamb


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2016-10-21 11:21

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