Roasted Rack of Lamb with Flageolet Bean, Shallot, Apple and Mint Mash
Ingredients
2 Racks of Lamb
300g Fresh Flageolet Beans
2 tbsp Olive Oil
50g Butter
2 Shallots, peeled and finely diced
1 Firm Eating Apple, peeled and diced into small cubes
100ml Double Cream
1 tbsp Water
1 tbsp Fresh Mint, chopped
Method
Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a pan and seal the lamb on all sides. Place in a roasting tin and roast for 15-20 minutes, enough for the lamb to still be pink - allow another 5 minutes for medium. Allow the meat to rest and keep warm.
While the lamb is cooking, cook the flageolet beans in boiling salted water for 15-20 minutes until softened. Drain and set aside. Melt the butter in a saute pan and add the shallots. Cook for 2 minutes, taking care not to let them burn; then add the apple and saute with the shallots for a further minute. Add the cream, beans and water, and season with salt and pepper. Simmer gently for 5 minutes until the apple has softened, and mash roughly.
Stir in the chopped mint and adjust the seasoning. Serve with the racks of lamb.
Source: Rachel Green
