|2.00||garlic — bulb, cloves separated|
|0.00||fresh chillies — 573|
|0.00||black pepper — freshly ground|
|2.00||lamb — rack|
|30.00 ml||fresh rosemary — finely chopped|
|16.00||olives — black, pitted, finely chopped|
|1.00||red onion — halved, sliced|
|2.00||butter beans — tinned, drained and rinsed|
|200.00 g||sun-dried tomatoes — in oil|
|300.00 g||green beans — baby, trimmed, steamed|
|0.00||rocket — leaves|
Preheat oven to 190° C.
Place garlic in a baking tray, toss with a little olive oil, season and roast for 20 minutes.
Season lamb and rub rosemary and olives into fat side.
Increase heat to 200° C.
Place lamb on tray, fat side up, and tuck roasted garlic underneath.
Drizzle with 30 ml olive oil, then roast for 25 minutes (for pink lamb), or until done to taste.
Transfer lamb and garlic to separate plates.
Cover the lamb loosely with foil and leave to rest in a warm place for about 10 minutes.
Pour off all but 15 ml of the fat from the pan, add onion and cook over moderate heat until softened.
Squeeze out garlic from skins and add to onion.
Add butter beans, tomatoes and 75 ml water, season and heat through.
Carve the lamb rack into cutlets.
Spoon tomato and garlic butter beans onto serving plates and top with cutlets, steamed green beans and a few rocket leaves.