Lamb Loin with White Beans
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
4
- For the rack of lamb
- 1 Tbsp Oil
- 2 Rack of lamb (8 bones in each)
- salt
- freshly ground peppers
- 2 tsps Dijon mustard
- 7 ozs rustic Bread (torn into pieces)
- 1 bunch rosemary
- 2 ½ ozs pitted black olives
- 2 tsps grated lemon zest
- olive oil
- For the beans
- 1 ⅛ cups dried cannellini beans (soaked overnight)
- 1 tsp salt
- 1 Red onion (sliced)
- 5 cloves garlic cloves
- 18 ozs Tomatoes (halved)
- 1 tsp sugar
- ½ cup olive oil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Fine grater, 1 Citrus juicer, 1 Pot mit Deckel, 1 Grill pan, 1 Paper towel, 1 Brush, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spatula, 1 Measuring cups, 1 Tablespoon
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat the oil in a frying pan and quickly brown the lamb on the side with the fat.
3.
Season the meat with salt and pepper and brush with mustard so that it is completely covered.
4.
Put the bread, rosemary, olives and lemon zest in a food processor and process to crumbs. Tip onto a sheet of non-stick baking paper.
5.
Roll the lamb in the herb crust. Place the meat in a baking dish and cook for about 12 minutes for medium rare, turning halfway through.
6.
For the beans and tomatoes: put the beans in a pan, cover with cold water and bring to a boil. Cook for 40-60 minutes, skimming off any scum, until the beans are tender. Stir in 1/2 tsp salt.
7.
Heat the oven to to 220°C (200° fan) 425°F gas 7.
8.
Mix together the onion, garlic and tomato halves with the remaining salt, sugar and oil in a roasting tin. Cook for 15-20 minutes until the tomatoes are tender.
9.
Drain the beans and place on a serving plate with the tomato and onion mixture. Place the lamb racks on top.
