Name: Rack of lamb with rosemary and olive crust
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 0.00 0 lamb rack; 0.00 0 salt and freshly ground black pepper; 30.00 ml fresh rosemary finely chopped; 0.00 0 olives pitted, finely chopped; 0.00 0 garlic cloves; 0.00 0 onion chopped; 0.00 0 butter beans tinned; 0.00 0 sun-dried tomatoes in vinaigrette; 0.00 0 rocket; 0.00 0 lamb rack

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Ingredients (10)

0.00 0	lamb — rack
0.00 0	salt and freshly ground black pepper
30.00 ml	fresh rosemary — finely chopped
0.00 0	olives — pitted, finely chopped
0.00 0	garlic — cloves
0.00 0	onion — chopped
0.00 0	butter beans — tinned
0.00 0	sun-dried tomatoes — in vinaigrette
0.00 0	rocket
0.00 0	lamb — rack

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Method:

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.