zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rosemary Lamb with White Bean Mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Rosemary Lamb with White Bean Mash

    The distinctive flavour of lamb is enhanced by an infusion of rosemary and garlic and complemented by an unusual white bean mash. Alternatively serve with Waitrose Fresh Mashed Potato from the Bistro Range.

    • Preparation time: 30 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • 2 tbsp olive oil
    • 2 Waitrose Farmhouse French Trimmed Racks of Lamb, each weighing about 250g (from the service counter)
    • Salt
    • Freshly ground black pepper
    • 2 Packets Fresh Organic Rosemary
    • The white bean mash:
    • 4 tbsp extra virgin olive oil
    • 2 cloves of garlic, roughly chopped
    • 2 x 410g cans butter beans, drained but reserve about 3-4 tablespoons of the liquid
    • Juice of 1 lemon
    • 4 tbsp chopped fresh flat leaf parsley

    Method

    1. Preheat the oven to 200°C, gas mark 6. Rub the oil into the lamb and season well. Heat a heavy based frying pan until hot and then brown the racks separately for about 2 minutes each side.
    2. Separate the stalks of rosemary and place in a roasting tin. Arrange the racks on top and place in the oven for 30-40 minutes, depending on how rare you like your lamb. Transfer to a large plate, cover with foil and allow to rest. Reserve any cooking juices from the pan.
    3. Meanwhile make the mash by heating the oil in a large saucepan and gently cooking the garlic for 1 minute. Add the butter beans and heat gently for 3-4 minutes, until hot. Add the lemon juice and season well. Place in a food processor with the reserved liquid from the beans and pulse until coarsely mashed. Alternatively mash with a fork. Stir in the parsley.
    4. Slice the lamb into cutlets and serve with the mash and drizzle over any of the cooking juices from the roasting tin.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The bean mash can be made in advance and reheated in the microwave. Transfer to a microwavable dish, cover then reheat on full power for 2-3 minutes until piping hot.

    Comments

    Average user rating

    4 stars