Roast Rack of Lamb with a Warm Courgette, Bean and Flageolet Salad
Preparation time 10 minutes
Cooking time 30 minutes
Based on this recipe - Roast rack of lamb is 332kcals and 12.2g of fat per/serving
- 2 racks of lamb, (3 ribs per person) French trimmed, with all the fat cut off
- Salt and freshly ground black pepper
For the salad
- 1 small bulb garlic, its top sliced off to reveal the cloves
- A spritz olive oil
- 1 teaspoon olive oil
- 2 courgettes, cut into thin strips lengthways
- 1 sprig rosemary
- 150g fine green beans, trimmed of their tops, leave the curly bottoms, they look pretty
- 1 x 300g can of flageolet beans
- 2 tablespoon low fat crème fraiche
- 2 teaspons Dijon mustard
- a handful mint finely chopped
For the sauce
- 1 tablespoon plain flour
- 300ml fresh lamb stock, (or chicken if you cant find)
- 150ml white wine
Heat the oven to 200C. Pop the bulb of garlic in the oven spritzed with oil and sprinkled with a bit of salt.
Season the lamb with salt and pepper. Heat the oil in a roasting pan and brown the lamb all over for 5 minutes. Pop in the oven and bake for 12 minutes. Remove the lamb, cover with foil and leave to rest for 5-10 minutes.
To make the gravy, stir the flour into the pan and cook for 1 minute. Gradually pour in the wine and stock whisking as you go. Bring to the boil and reduce until it becomes syrupy.
Heat a griddle pan on high and lay the courgettes on and grill for 5 minutes or until they are charred on both sides. You will have to do this in batches. Set aside. In a pan of boiling salted water add the beans and cook for 3 minutes. For the last minute of cooking add in the flageolet beans. Drain.
In a bowl mix together the garlic, crème fraiche and mustard with the mint and some salt and pepper. Stir through the veggies and lay on a large serving plate. Carve the rack into cutlets and lay neatly over the top. Serve with the gravy.
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