Herb-crusted rack of lamb with beans, artichokes and garlic
- June 2014
- Serves 4
- Hands-on time 20 min, oven time 20-25 min, plus resting
Make this quick rack of lamb recipe as an elegant roast for four people.
- 16.9g (6.5g saturated)
- 20.5g (2.9g sugars)
Bone-in cannons are pricey, so you could ask for French-trimmed racks instead, with only the ends of the ribs stripped. To cook them, brown the meat on all sides in a hot frying pan before you add the crust, then roast. They’ll take 10-15 minutes longer than the bone-in cannons to cook, so check they’re done to your liking using a digital thermometer, as in the recipe.
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