Roast Lamb Rack and Braised Silverbeet Recipe

Ingredients

• 1 tbsp thyme
• 1 tbsp rosemary
• 1 garlic clove, coarsely chopped
• 2 Frenched lamb racks (300gm each)
• Lemon zest, to serve
• Braised silverbeet and fennel
• 2 tbsps olive oil, plus extra for drizzling
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 500 grams passata
• 200 ml chicken or veal stock
• 1 baby fennel (200gm), cut into thin wedges
• 400 grams can borlotti beans, drained
• Macadamia pesto
• 1 cup (firmly packed) basil leaves
• 80 ml (⅓ cup) extra-virgin olive oil
• 50 grams roasted macadamia nuts
• 30 grams finely grated parmesan