Ingredients
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2 racks of lamb, trimmed
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1 small bulb garlic
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Salt and freshly ground black pepper
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2 tablespoon olive oil
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1 sprig rosemary
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2 400g cans cannellini beans, rinsed and well drained
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300g savoy cabbage, shredded
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2 tablespoon Greek-style yoghurt
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2 teaspoon Dijon mustard
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Handful mint, chopped
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1 heaped teaspoon plain flour
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200ml lamb stock
Method
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1Preheat 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.
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2Meanwhile, 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.
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3To 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.
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4For 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.
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5To 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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