Roasted rack of lamb with cannelloni beans and savoy cabbage

Method

• 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.