Lamb Rack with White Bean Salad
Lamb rack with white bean salad is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g lamb back ribs (about 4 ribs; ready to cook)
- Salt
- black pepper (freshly ground)
- 5 tbsp olive oil
- 1 bunch rosemary
- 1 bunch sage
- 0.5 bunch Basil
- 2 Garlic cloves
- 500 g white beans (canned)
- 1 bunch spring onions
- 250 ml vegetable broth
- 50 ml dry white wine
- 1 tbsp White Wine Vinegar
- 1 tbsp Sichuan peppercorns
- 50 ml cognac
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat. Wash the lamb ribs, pat them dry, season with salt and pepper, and sear all sides in 1 tbsp olive oil until browned. Rinse and shake off the herbs. Wrap the lamb loosely with the herbs and a pressed garlic clove in foil and bake for about 10–12 minutes to medium-rare. Drain the beans.
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2.
Wash and trim the spring onions, slice them diagonally, and sauté in 1 tbsp olive oil. Deglaze with vegetable broth and white wine, bring to a boil, then add the beans. Season with salt, mix in white wine vinegar and olive oil, and let it rest to absorb flavors.
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3.
Remove the lamb from foil, slice diagonally, and arrange on top of the bean salad. In a small pan or skillet without added fat, lightly toast the Sichuan peppercorns for about 1 minute. Remove from heat, allow to cool slightly, then carefully pour cognac over the pepper and ignite. Swirl the pan once and distribute the flambéed pepper over the lamb.
