MasterChef Kitchen Bible
MasterChef recipe, rack of lamb recipe, with flageolet beans and herbs

Rack of Lamb MasterChef Recipe

Rack of Lamb MasterChef Recipe

Create a modern classic with this rack of lamb recipe, complete with flageolet beans and herbs, from the MasterChef Kitchen Bible.

This cut of lamb is expensive, and so deserves to be cooked well. This recipe will produce tender, juicy, and flavoursome cutlets. Serve with new potatoes.

Rack of lamb | MasterChef Recipe

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4

Ingredients:

1 rack of lamb with 8 cutlets
½ tbsp. olive oil
a few rosemary sprigs, leaves, finely chopped
salt and freshly ground black pepper
150ml (5fl oz) hot vegetable stock
1 tsp redcurrant jelly
400g can flageolet beans, drained
handful of mint leaves, finely chopped

Preparation:

1. Preheat the oven to 200°C (400°F/Gas 6). Smother the lamb with the oil, sprinkle over the rosemary, and season well with salt and pepper. Sit the rack in a roasting tin and put in the oven to roast for 40 minutes for pink lamb, or longer if you like your meat well done.

2. Remove the lamb from the roasting tin and keep warm, covered with foil, while you prepare the beans. Place the tin on the hob over a medium to high heat, add the stock, and bring to the boil. Reduce to a simmer, stir in the redcurrant jelly until dissolved, then stir through the flageolet beans and simmer gently for 5 minutes. Remove from the heat and stir through the mint.

3. Slice the rack into 8 cutlets and serve with the beans.

Ready to take this dish from ordinary to extraordinary?

Impart an extra punch of flavour to the lamb with a panko-herb crust. Combine 75g (2½ oz) panko breadcrumbs with 6 tbsp mixed fresh herbs (such as thyme, parsley, rosemary, or mint). Remove the lamb from the oven

10 minutes into the cooking time, coat with a little extra olive oil, press the panko-herb mixture on to the surface of the meat, then return it to the oven for another 30 minutes. Just before serving, process the bean mixture in a food processor to create a smooth flageolet purée to contrast with the crunch of the crusted lamb.

 

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