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Recipe

Rosemary lamb with white bean and tomato

This lamb dish has so many lovely flavours with herbs, tomato and a sprinkle of gremolata.

Jan 27, 2015 1:00am
  • 30 mins cooking
  • 2 hrs marinating
  • Serves 6
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Ingredients

Lamb
  • 2 lamb racks
  • 2 rosemary, leaves only
  • small bunch mint
  • 1 clove garlic, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon celery salt
  • 2.5 tablespoon oil
Bean & tomato mix
  • 1 tablespoon olive oil
  • 1 red onion, cut into small wedges
  • 7 cherry tomatoes, diced
  • 1 roasted capsicum, diced
  • 1/4 cup white wine
  • 1 tin whole peeled tomatoes, diced
  • 1 tin white cannellini beans, rinsed and drained
  • sea salt and cracked pepper
Gremolata
  • 2 tablespoon fresh parsley, finely chopped
  • 2 teaspoon lemon zest
  • 1 clove garlic, finely diced

Method

Lamb
  • 1
    Cut each lamb rack into 3-4 cutlets. Whiz together or finely chop rosemary, mint, garlic, cumin seeds, coriander and salt. Brush lamb with oil and press into the herb and spice mix. Leave to marinate for at least 2 hours or overnight.
  • 2
    Preheat the oven to 185ºC. Cook lamb on a paper-lined roasting tray for 10-12 minutes until browned and firm but spongy to the touch. Allow to rest for 5 minutes.
Bean & tomato mix
  • 3
    For the bean & tomato mix, heat the olive oil and sauté the onion for 2-3 minutes, then add the cherry tomatoes, capsicum and wine. Cook for 2 minutes. Add the tinned tomatoes and beans, then season. Simmer for 5 minutes.
Gremolata
  • 4
    Mix together gremolata ingredients. Serve the rested lamb on top of the warm bean and tomato mix, then sprinkle with gremolata.

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