Roast rack of lamb, minted beans, mint puree Recipe | Food Network UK
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Microplane
- Skillet
- Oven
- Stove
- Pot
- Kettle
- Mixing bowl
- Colander
- Fork
- Whisk
- Slotted spoon
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 250g dried cannelinni beans
- 3 tbsps extra virgin olive oil
- 6 sage leaves
- 2 garlic cloves
- 1/2 tsp chilli flakes
- 300ml passatta
- 1 rack of lamb (allow 2 to 3 chops per person)
- 2 tsps freshly ground back peppercorns
- Sea salt
- Zest of one lemon
- 25g fresh mint
- 4 tbsps fresh curly parsley
- 1 garlic clove, crushed
- 4 tbsps extra virgin olive oil
- 15ml white wine vinegar
- Freshly ground pepper
- 75g baby spinach leaves
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