Rack of lamb with olive and rosemary crust

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6 servings Prep: 10 mins, Cooking: 25 mins
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By Food24 November 03 2009
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Ingredients (10)

2.00 racks lamb — rack
5.00 ml salt and freshly ground black pepper — to taste
30.00 ml fresh rosemary — finely chopped
20.00 olives olives — pitted, chopped
2.00 bulbs garlic — bulb
100.00 ml fresh chillies — 573
1.00 onion — chopped
820.00 g butter beans, drained and rinsed — tinned
1.00 packet sun-dried tomatoes — vinaigrette, drained
1.00 handful rocket
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Method:

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.



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