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Roasted rack of lamb with cannelloni beans and savoy cabbage

  • 0:10 Prep
  • 0:50 Cook
  • 4 Servings


  • 2 racks of lamb, trimmed
  • 1 small bulb garlic
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 sprig rosemary
  • 2 400g cans cannellini beans, rinsed and well drained
  • 300g savoy cabbage, shredded
  • 2 tablespoon Greek-style yoghurt
  • 2 teaspoon Dijon mustard
  • Handful mint, chopped
  • 1 heaped teaspoon plain flour
  • 200ml lamb stock


  • 1
    Preheat the oven to 180C/160C fan-forced. Place the garlic bulb into a small ovenproof dish, drizzle with 1 tablespoon olive oil and roast for about 30 minutes until quite soft.
  • 2
    Meanwhile, season the lamb generously with salt and pepper. Heat the olive oil in a roasting tray and brown the lamb all over for about 5 minutes. Pop into the oven and bake for 15 minutes for a medium-cooked lamb. Remove from the oven and leave to rest, covered in foil, for 10 minutes.
  • 3
    To make the bean mixture, heat the olive oil in a heavy based saucepan. Squeeze the roasted garlic out into the pan and add the rosemary. Fry for 1 minute and warm through, add the beans and cabbage and gently warm through. Add light greek style yoghurt, mustard, mint and pepper, and stir to combine.
  • 4
    For the gravy, after the lamb has rested, remove from the roasting tray and set aside in a warm place. Heat the fat and meat juices in the tray on the hob and add the flour. Mix together, scraping all flavour from the roasting tray, add a little stock to make a paste, then add stock a little at a time, until combined and gravy smooth. Bring to the boil and allow to thicken.
  • 5
    To serve, add a spoonful of the bean mixture, topped with three of the lamb cutlets and pour gravy over.

Source: taste.com.au


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