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Provencal lamb racks with roasted garlic and pistou
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Serves: 4
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:
Energy |
2129.656kJ 509kcals |
---|---|
Fat | 38.5g |
Saturated Fat | 9.4g |
Carbohydrate | 5.5g |
Sugars | 1.7g |
Salt | 0.3g |
This recipe was first published in Mon Aug 19 15:31:00 BST 2013.
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