This quick lamb recipe looks as impressive as top restaurant food but is very simple to make.
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Ingredients
- Small bunches of fresh mint and parsley, leaves picked
- 2 garlic cloves, roughly chopped
- 1 tbsp olive oil
- Grated zest of 1 lemon
- 2 small racks of lamb (about 6 cutlets each)
- 1 tbsp Dijon mustard
- 2 x 400g cans cannellini beans, drained and rinsed
- 100ml double cream
- Knob of butter
- 100g bag watercress
- Pinch of grated nutmeg
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Whizz the herbs, garlic, oil and some seasoning to a paste in a small processor. Stir in the lemon zest. Brush the racks of lamb with the mustard, then spread the paste over it. Put in a roasting tin and cook for 15 minutes (for pink lamb) then rest for 10 minutes.
- Meanwhile, in a food processor, whizz the beans and cream. Season. Melt the butter in a pan over a medium heat, add the bean mash and stir until hot. Stir in a large handful of watercress and the nutmeg.
- Cut the lamb into cutlets and serve with the cannellini bean mash and the remaining watercress.
Nutrition
- 588kcals Calories
- 32.7g (15.6 saturated) Fat
- 44.3g protein Protein
- 28.6g carbs (0.9g sugar) Carbs
- 0.6g salt Salt
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