Ingredients
The following ingredients have 4 Servings
- 1 Rack of lamb (ready-to-cook, with long ribs, approx. 800 g)
- 0.75 cup Pine nuts
- 1 garlic clove (crushed)
- 1 sprig rosemary (chopped)
- 2 Tbsps breadcrumbs
- 0.25 cup soft butter
- 1.5 Tbsps clarified butter
- 3.333 cups floury potatoes (peeled)
- 4.5 cups Green beans
- 0.667 cup dry Red wine
- 1 cup lamb stock
- 1 Tbsp all-purpose flour
- 1 Tbsp butter
- 0.667 cup lukewarm milk
- 0.25 cup butter
- Nutmeg
- 1 tsp dried Savory
Instruction
- Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and cut the ends of the ribs off cleanly with a knife to stop them burning. Rub the meat with ground black pepper.
- Dry roast the pine nuts. Set aside to cool slightly and then crush in a mixer. Add the garlic and stir in the rosemary, bread crumbs and the butter.
- Fry the meat in a roasting tin in hot clarified butter on a high heat. Season with salt and roast for 20-25 min until pink.
- Cook the potatoes in boiling salt water for 25 min. Blanche the beans in boiling salt water for 2-3 min. Drain and quench.
- Remove the meat from the oven. Turn on the grill and brush the meat with the nut mixture. Place on a baking tray and grill for 5-10 min.
- Deglaze the roasting tin with the wine, bring to the boil, add the stock, season to taste and stir in the flour and the butter.
- Drain the potatoes and mash along with the milk and 30 g butter. Season with salt, ground black pepper and nutmeg.
- Fry the beans in a pan of melted butter and season with salt, ground black pepper and savoury.
- Arrange the beans and the potatoes on plates, split the meat into chops and serve 2 chops per person. Serve with the gravy.
