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Herb Crusted Lamb Rack with Flageolet Beans and Sweet Potato Mash

Serves 4 Preparation time 15 minutes Cooking time 25 minutes

800g lamb racks 1 onion 400g flageolet beans rinsed 400g tinned tomatoes 2 garlic cloves crushed 1 tbsp fresh rosemary 1 tsp fresh thyme 2 tbsp parsley 70g bread crumbs 900g sweet potatoes 50ml milk 15g of butter 2 tbsp olive oil 2 tsp Dijon mustard 1 tsp honey


Preheat the oven to 200C

1. Prepare the herb crust. Finely chop the rosemary and parsley and set aside. In a medium sized bowl mix together the breadcrumbs, ½ tbsp of olive oil, thyme, rosemary, 1 garlic clove crushed and a pinch of salt andpepper. Transfer the herb mix to a plate. Brush the lamb rack with the mustard so that it is coated well. Roll the lamb rack into the herb mix so that it is well covered, try to use as much of the mix as possible by pressing any loose bits onto the rack. Place the rack on to a small baking tray and roast for 25 minutes (20 minutes) if you like it very pink in the middle.

2. While the lamb is cooking, peel and cut the potatoes into cubes, boil for 15 minutes until soft.

3. While the potatoes are boiling, make the beans and tomatoes. Finely chop the onion and fry gently in 1 tbsp of olive oil until soft, add 1 crushed garlic clove, the tin of tomatoes, honey, the rinsed flageolet beans, salt and pepper to taste. Simmer for 15 minutes with the lid on, stirring occasionally. Just before serving stir in the chopped parsley.

4. When the potatoes are cooked, mash well with a knob of butter, 50ml of milk and salt and pepper to taste.

5. Remove the lamb from the oven, slice between the bones and serve with the beans and mashed sweet potato.


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