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    Roast Racks of Lamb with Bean and Garlic Purèe

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    Roast Racks of Lamb with Bean and Garlic Purèe

    Serves: 4


    • Bean purée
    • 450g dried beans, preferably butter beans
    • 1 large carrot chopped
    • 1 stick of celery, chopped
    • 1 large onion, chopped
    • 1 head of garlic
    • 2 bay leaves
    • 2 hot red chillies
    • Sprig of rosemary
    • 1tsp of pepper
    • 2 best ends of lamb, French trimmed and left on the bone
    • 2 cloves garlic
    • 2 teaspoons sea salt
    • Olive oil
    • Handful flat-leaf parsley
    • 1 lemon


    1. Put the beans to soak overnight in plenty of cold water. Drain, cover with fresh water and bring to the boil. Boil vigorously for 10 minutes, then drain in a colander and rinse in clean water to remove the scum. Return to the pan. Add the carrot, celery and onion. Cut off the top of the garlic to reveal the cloves in cross-section and add to the pan with the bay leaves, whole chillies and rosemary. Cover with cold water so that the beans are submerged to a depth of 5cm. Bring to the boil, lower the heat and cook at a bare simmer for 1 hour, seasoning after 50 minutes. Check every 10 minutes until cooked. Taste and adjust the seasoning, then drain, remove from the heat and set aside.
    2. Preheat the oven to 250°C/gas 9. Brush the lamb racks with olive oil, then score the fat in a diamond pattern with a sharp knife and rub the garlic, salt and pepper into the cuts and on both sides of the meat. Brush a roasting tin with oil, lay in the rosemary branches and sit the racks on top, fat side upwards. Roast for 17-22 minutes, according to how pink you like your lamb. Rest in a warm place for 10 minutes before carving.
    3. Reheat the beans while the lamb is resting, then put in a food processor, discarding the chillies and the bay leaves. Squeeze the garlic cloves, which will extrude as a paste, discarding the skins, then pulse-chop with the beans to a coarse purée, adding half the oil through the feeder tube. Put 3 cutlets and a mound of beans on each plate, finishing with chopped parsley and dressing with the remaining olive oil. Put a quarter of a lemon on each plate for people to add to the purée as desired.

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