Roast rack of lamb, minted beans, mint puree

  • Serves4
  • DifficultyEasy

For the beans

250g dried cannelinni beans
3 tbsps extra virgin olive oil
6 sage leaves
2 garlic cloves
1/2 tsp chilli flakes
300ml passatta

For the lamb

1 rack of lamb (allow 2 to 3 chops per person)
2 tsps freshly ground back peppercorns
Sea salt
Zest of one lemon

For the mint and parsley puree

25g fresh mint
4 tbsps fresh curly parsley
1 garlic clove, crushed
4 tbsps extra virgin olive oil
15ml white wine vinegar
Sea salt
Freshly ground pepper
To serve:
75g baby spinach leaves
1) Preheat the oven to 200C/Gas 5.

2) Soak the beans overnight, and then cover with water and two tablespoons of the extra virgin olive oil. Cook for about one hour, skimming the surface of any scum. They are cooked when they are soft enough to give under the pressure of a fork.

3) Trim the lamb of any excess fat then season generously with the sea salt, black pepper and lemon zest. Heat a large frying pan and seal the lamb on both sides. Then place in the oven and cook for ten minutes per 500g plus ten minutes (for medium rare). Allow to rest before cutting.

4) Heat a heavy-based casserole dish with the remaining tablespoon of olive oil. Fry the sage, garlic and chilli for about a minute then tip in your passatta. Season with plenty of salt and black pepper then bring to a gentle simmer and cook for about ten minutes when the sauce should be reduced to a thick sauce.

5) Pour boiling water over the mint and parsley leaves and allow to stand for two minutes. Then drain and run under cold water until completely cooled.

6) Drain the beans thoroughly then tip into the tomato mixture, stir really well then allow to cook for about five minutes. The beans should be just coated by the sauce.

7) In a small mixer or with a hand blender, blend the blanched leaves and garlic with two tablespoons of the extra virgin olive oil and plenty of seasoning. Then add the vinegar and whisk in the remaining oil to form an emulsion.

8) Fold two tablespoons of the mint and parsley puree into the braised beans.

9) To serve, place a generous spoonful of beans in the centre of each serving plate and top with a good handful of spinach and three chops. Finish with a drizzle of parsley and mint puree.

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