Save to your scrapbook
Provencal lamb racks with roasted garlic and pistou
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in August 2013.