Jo Pratt's Artichoke and Truffle-crusted Rack Of Lamb with Beans

Name: Jo Pratt's Artichoke and Truffle-crusted Rack Of Lamb with Beans
Cuisine: French
Ingredients: 50g ciabatta bread; 1 tbsp chopped oregano leaves; 30g black summer truffles; 75g walnut pieces; 50g Parmesan cheese. finely grated; Olive oil; Sea salt; 3 racks of lamb (6-8 bones per rack). French-trimmed 3tbsp artichoke paste (see Tip); 2 tbsp olive oil; 3 shallots. finely chopped; 2 x 400g tins of cannellini beans. drained; 150ml white wine; 200ml chicken stock; Sea salt; Freshly ground black pepper; 150ml low-fat creme fraiche

Over a year ago 2,528 views

French Main Course

Ingredients

50g ciabatta bread
1 tbsp chopped oregano leaves
30g black summer truffles
75g walnut pieces
50g Parmesan cheese. finely grated
Olive oil
Sea salt
3 racks of lamb (6-8 bones per rack). French-trimmed 3tbsp artichoke paste (see Tip)
2 tbsp olive oil
3 shallots. finely chopped
2 x 400g tins of cannellini beans. drained
150ml white wine
200ml chicken stock
Sea salt
Freshly ground black pepper
150ml low-fat creme fraiche

Accompaniment

Method

1
Preheat the oven to 220C/gas 8. Place the bread and oregano in a food processor and blitz to crumbs. Add the truffles and walnuts and pulse to a coarse crumb consistency. Stir in the Parmesan and 3tbsp of olive oil and season.

Season the lamb. Heat a trickle of olive oil in a roasting tray over a medium heat. Add the lamb, fat-side down, and fry for 5-8 minutes. Increase the heat and brown all over.
Remove the lamb and place on a board. Spread the artichoke paste over the fat side and press the crust on top. return the lamb, crust-side up, to the roasting tray. Roast for 20 minutes for a pinkish finish.

In a wide saucepan, heat the oil and sauté the shallots until softened but not coloured. Add the beans, wine and stock. bring to a simmer and cook gently for about 10 minutes.

Season and lightly mash. Stir in the creme fraiche and heat through. Remove the lamb from the oven and leave to rest for about 5 minutes. Carve the lamb by slicing each rack in half, giving three to four bones per portion.