Slow-roasted lamb rack with white beans and black garlic aïoli


Lamb racks are often cooked hard and fast - in this case we've taken the slower road for ultra-tender results. Start this recipe a day ahead to soak the beans.

You'll need

60 ml (1/4 cup) olive oil 4 garlic cloves, finely chopped 3 tsp finely chopped thyme, plus 8 sprigs extra Finely grated rind and juice of 1 lemon 2 8-cutlet lamb racks   Braised white beans 2 tbsp olive oil 1 carrot, 1 celery stalk and 1 onion, diced 2 garlic cloves, finely chopped 150 ml dry white wine 1 litre (4 cups) chicken stock 400 gm canned cherry tomatoes 375 gm dried cannellini beans, soaked in cold water overnight, drained 3 thyme sprig, plus extra leaves to serve 1 fresh bay leaf Finely grated rind and juice of 1 lemon 1½ cups baby spinach   Black garlic aïoli 4 cloves black garlic 2 cloves garlic 2 egg yolks 150 ml olive oil 1 tbsp red wine vinegar 1 tbsp lemon juice

Method

  • 01
  • Combine oil, garlic, chopped herbs, and lemon rind and juice in a bowl, add the lamb and set aside to marinate at room temperature for 1 hour.
  • 02
  • For braised beans, heat oil in a large saucepan over medium-high heat, add diced vegetables and sauté until tender (5-6 minutes), then stir in garlic and fry until fragrant (30 seconds). Add wine,simmer until reduced by half (1-2 minutes), then add stock, tomatoes and beans, stir to combine, and add herbs and rind. Bring to the boil, reduce heat to medium, half-cover with a lid and simmer, stirring occasionally, until beans are tender (45-50 minutes). Discard sprigs and bay leaf, stir in lemon juice and spinach, and season to taste.
  • 03
  • Preheat oven to 100C. Place herb sprigs in a roasting pan and drain lamb from marinade. Heat a large frying pan over medium-high heat, then brown lamb well all over, place on herb bed and roast until cooked to your liking (40-45 minutes for medium-rare, and internal temperature reaches 54C-58C on a meat thermometer). Cover with foil and rest for 10 minutes.
  • 04
  • For aïoli, blend black garlic, garlic and egg yolks in a food processor then, with motor running, add oil in a thin steady stream until mixture is thick and emulsified. Add vinegar and lemon juice, season to taste and process to combine; thin with a little hot water if necessary for a dollop consistency. Serve with lamb and bowls of braised beans.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Black garlic, garlic that has been fermented, is available from select greengrocers and delicatessens, and tasmanianblackgarlic.com.au. If it’s unavailable, serve regular aïoli instead.

Drink Suggestion

Rustic carignan

Featured in

Aug 2016

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