Lamb Rack with Warm Bean and Tomato Salad

Ingredients

  • 2 racks - seasoned and oiled
  • 200 g fresh beans sliced on angle
  • 100 g asparagus sliced on angle
  • 1 cup peas
  • 15 cherry tomatoes quartered
  • 4 sundried tomatoes sliced thinly
  • 1/2 cup pine nuts toasted until golden
  • 1 cup rocket
  • 1/2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp pesto
  • Pepper to taste
  • Salt to taste
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Method

  • Pre heat oven to 180°C. Heat a large pan on high and add a little oil. Sear the outside of the lamb racks to get a nice golden crust, then place into the oven and cook for 15-20 minutes or to your liking. Remove and rest, before cutting into portions

  • Meanwhile, heat a pot of water on high. When boiling add some salt and throw in the beans, wait for about a minute them throw in the asparagus. Wait another minute then throw in the peas.

  • When the peas are cooked through but still retain their vibrant colour, remove from heat, drain and place into a bowl with the remaining salad ingredients.

  • To make the pesto dressing, combine all dressing ingredients in a bowl. Mix well. Season the salad, drizzle with the pesto dressing and combine gently.

  • Serve topped with lamb.

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