ROASTED LAMB RACK WITH MIXED BEANS
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.