Provencal lamb racks with roasted garlic and pistou


4 whole garlic bulbs
75ml mild extra virgin olive oil, plus
a little extra to drizzle
2 packs Waitrose Extra Trimmed
Welsh Rack of Lamb, about 650g
1 tbsp Bart Blends Mediterranean herb seasoning

For the pistou

2 x 25g packs fresh basil
2 cloves garlic
2 vine tomatoes, deseeded and chopped
2 tbsp olive oil


1. Preheat oven to 200ºC, gas mark 6. Cut the tops off the garlic bulbs, drizzle in olive oil and season generously. Wrap in foil, place on a baking tray and roast for 45 minutes until tender and caramelised.

2. Meanwhile, make the pistou. Tear the basil into a large pestle and mortar or food processor then pound together with the garlic and a little salt to form a paste. Add the tomatoes followed by the olive oil and continue to pound until a thick sauce is formed.

3. Cut each of the lamb racks in half, blend the Mediterranean herbs with 2 tbsp of oil and brush over the lamb. Heat a large pan to hot and sear the lamb on all sides until golden and brown. Roast the lamb for 8–10 minutes, leave to rest for 5 minutes and serve hot with the roasted garlic, drizzled with the pistou and accompanied by the dressed green beans.

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 5 minutes 60 minutes 5 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2129.656kJ
Fat 38.5g
Saturated Fat 9.4g
Carbohydrate 5.5g
Sugars 1.7g
Salt 0.3g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in August 2013.