7th April 2020
Rack of lamb, green beans & red onion with mint salsa verde
Enjoy with a cold mojito to complement the mint salsa verde.
FOR THE RACK OF LAMB MARINADE
2 x 8 bone rack of lamb, French trimmed, fat trimmed and scored
2 sprigs of rosemary
8 sprigs of thyme
6 garlic cloves, crushed
FOR THE GREEN BEANS & RED ONION
800g green beans, topped and tailed
4 small red onions
2 garlic cloves, thinly sliced
Salt and pepper to season
FOR THE MINT SALSA VERDE
1 bunch of mint
1 tablespoon Dijon mustard
30ml olive oil
RACK OF LAMB
Marinate the lamb overnight with the herbs, garlic and oil. Heat a heavy-based, ovenproof pan and drizzle with olive oil. Remove the herbs and set aside. Sear the lamb, skin side down, and render the fat down. Remove excess fat if necessary. Colour all over. Put the herbs back in the pan and cook in a 160֯c oven for eight minutes. Rest the rack of lamb on a cake rack for about 10 minutes before serving.
Place all of the ingredients in a food processor and blend into a paste Refrigerate and keep until needed.
GREEN BEANS & RED ONION
Preheat the oven to 160֯C. Peel the red onions and cut them into eighths. In an ovenproof dish toss them with olive oil, sliced garlic, balsamic vinegar and seasoning. Cover with tin foil and cook until soft. Meanwhile, bring a pan of seasoned water to the boil. When the onions are ready blanch the beans for about three minutes, drain them and mix with the onions. Serve straight away.
CHEF’S TIP - Cover the bones with foil to prevent them from burning.