Roasted Rack of Lamb
with Flageolet Bean, Shallot, Apple and Mint Mash
Serves 4
300g fresh flageolet beans
2 tbsp olive oil
4 x 200g French trimmed mini racks of lamb
50g butter
2 shallots, peeled and finely diced
1 firm eating apple, peeled and diced into small cubes
100ml double cream
1 tbsp water
1 tbsp fresh mint, chopped
Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat the olive oil in a frying pan and seal the racks of lamb on all sides. Place in a roasting tin and roast for 15 – 20 minutes for the lamb to be pink, another 5 minutes for medium. Allow the meat to rest and keep warm.
While the lamb is cooking, cook the flageolet beans in boiling, salted water for 15 – 20 minutes or until softened. Drain and reserve.
Melt the butter in a sauté pan and add the shallots. Cook for 2 minutes, taking care not to let them burn, then add the apple and sauté with the shallots for a further minute.
Add the cream, flageolet beans and water, and season with sea salt and black pepper. Simmer gently for 5 minutes or until the apple has softened, and mash roughly.
Stir in the chopped mint and adjust the seasoning to taste. Serve with the racks of lamb.
Tip: The mash could be served with the Sunday roast leg of lamb and if you did not want to flavour with mint then you could use thyme instead.