Nothing beats an oven-roasted lamb rack, especially when itís all cooked in the one pan with a chunky tomato and bean sauce.

Time: 01:05:00
Serves: 6


2 French-trimmed lamb racks
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
2 tablespoons extra virgin olive oil
1 large brown onion, cut into wedges
1/2 cup dry white wine
1 1/2 cups chicken stock
410g can crushed tomatoes
2 x 400g cans cannellini beans, drained, rinsed
200g green beans, trimmed, cut into thirds
2 tablespoons basil pesto
Fresh basil leaves, to serve
Baby rocket, to serve
Ciabatta bread, to serve


1.) Spread the top of each lamb rack with mustard. Sprinkle with rosemary. Season with salt and pepper.

2.) Preheat oven to 180C/160C fan-forced.

3.) Heat 1 tablespoon oil in a large flameproof baking dish. Add onion. Cook, stirring, for 5 minutes or until just starting to change color and soften. Add lamb. Drizzle with remaining oil. Add 1/3 cup water to dish.

4.) Transfer dish to oven. Roast lamb for 30 minutes. Transfer lamb to a plate, leaving the onion in dish. Carefully drain any excess fat from dish. Add wine, stock, and tomatoes to the onion. Stir to combine. Return lamb to the dish. Then bake for a further 20 minutes, for medium, or until lamb is cooked to your liking. Transfer lamb to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.

5.) Meanwhile, add cannellini and green beans to onion mixture. Bake for 10 minutes or until heated through and just tender. Stir in half the pesto. Sprinkle with basil leaves. Serve lamb with bean mixture, remaining pesto, rocket and crusty bread.

Per Serving

17.5g FAT

Related Posts