ROASTED LAMB RACK WITH MIXED BEANS

Super Food Ideas - - FRIENDS OVER -

SERVES 6 PREP 10 MIN­UTES COOK 1 HOUR 5 MIN­UTES

2 French-trimmed lamb racks 1 ta­ble­spoon di­jon mus­tard 1 ta­ble­spoon chopped fresh rose­mary leaves 2 ta­ble­spoons ex­tra vir­gin olive oil 1 large brown onion, cut into wedges ½ cup dry white wine 1½ cups chicken stock 410g can crushed toma­toes 2 x 400g cans can­nellini beans, drained, rinsed 200g green beans, trimmed, cut into thirds 2 ta­ble­spoons basil pesto Fresh basil leaves, baby rocket and crusty bread, to serve

1 Spread the top of each lamb rack with mus­tard. Sprin­kle with rose­mary. Sea­son with salt and pep­per. 2 Pre­heat oven to 180°C/160°C fan-forced. 3 Heat 1 ta­ble­spoon oil in a large flame­proof baking dish. Add onion. Cook, stir­ring, for 5 min­utes or un­til just start­ing to change colour and soften. Add lamb. Driz­zle with re­main­ing oil. Add ¹⁄³ cup wa­ter to dish. 4 Trans­fer dish to oven. Roast lamb for 30 min­utes. Trans­fer lamb to a plate, leav­ing onion in dish. Care­fully drain any ex­cess fat from dish. Add wine, stock and toma­toes to onion. Stir to com­bine. Re­turn lamb to dish. Bake for a fur­ther 20 min­utes, for medium, or un­til lamb is cooked to your lik­ing. Trans­fer lamb to a plate. Cover loosely with foil. Set aside for 10 min­utes to rest. 5 Mean­while, add can­nellini and green beans to onion mix­ture. Bake for 10 min­utes or un­til heated through and just ten­der. Stir in half the pesto. Sprin­kle with basil leaves. Serve lamb with bean mix­ture, re­main­ing pesto, rocket and crusty bread. NU­TRI­TION: (per serve) 2058kj; 17.5g fat; 5.2g sat fat; 37.2g pro­tein; 36.5g carbs; 9.6g fi­bre; 80mg chol; 981mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.