Receta Lamb Racks with Broad Bean Mash
The vegetable gardens are now starting to bloom again as I got the first batch of harvests from my colleagues, this time it’s quite different because before I usually have fruits and pumpkins, now it was broad beans. It’s nice to receive these fresh and organic crops as it becomes a challenge to me on what shall I do with them, especially when it’s given to you on the start of the week after you finished your weekly grocery, how do I incorporate this with our weekly menu.
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Lamb Racks with Broad Bean Mash
- 1 dozen lamb cutlets juice from 1 lemon 4 garlic cloves, minced ½ tsp cayenne pepper
- 2 tbsp olive oil freshly ground black pepper salt 300g broad beans, podded and skinned 4 tbsp olive oil juice from 1 lemon 2 tbsp grated parmesan
- 6 mint leaves, roughly chopped freshly ground black pepper salt
In a bowl combine garlic, lemon, cayenne and olive oil. Put the lamb cutlets and mix to coat lamb with marinade evenly. Set it aside and let it marinate for an hour. Place broad beans, 2 tbsp olive oil and lemon juice in a food processor and pulse until its mashed but leaving some chunks. In a sauce pan add the olive oil, mint, parmesan and broad beans, cook in low heat. Season with freshly ground black pepper and salt. In a grill, cook lamb for 3-4 minutes on each side. Serve lamb chops topped with mashed broad beans on top. 3.2.2925
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