zoom Provencal lamb racks with roasted garlic and pistou

    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


      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

    Provencal lamb racks with roasted garlic and pistou

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars