Name: Rosemary lamb with white bean and tomato
Cook time: 30 min
Total time: 30 min
Yield: 6
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

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.