Waitrose

Provencal lamb racks with roasted garlic and pistou

Ingredients

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

Method

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 509kcals
Carbohydrate 5.5g
Sugars 1.7g
Fat 38.5g
Saturated Fat 9.4g
Salt 0.3g

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This recipe was first published in August 2013.