Gizzi's Roast Rack of Lamb and Warm Salad

Roast Rack of Lamb with a Warm Courgette, Bean and Flageolet Salad

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes

Nutritional Breakdown

Based on this recipe - Roast rack of lamb is 332kcals and 12.2g of fat per/serving

Ingredients

  • 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

Method

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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Gizzi Erskine Recipes Roast Rack of Lamb Warm Courgette Bean Flageolet Salad

Last Updated Wednesday 7 July at 2:46 PM

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