← All recipes

🍽️ Tender Lamb Rack with Fresh Green Beans

573 kcal · 30 min · 4 servings

Ingredients

• 1 kg Lamb Rack (with bones scraped out, from the butcher)
• 2 tbsp Oil
• Salt
• Pepper
• 3 Shallots
• 1 sprig fresh Rosemary
• 125 ml dry Red Wine
• 200 ml Meat Broth
• 40 ml Grand Marnier
• 350 g Kenya Bean
• 2 tbsp Butter
• 30 g ice-cold Butter
• 4 Figs

Instructions

1. 1. Rinse the lamb rack under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the meat generously with salt and freshly ground pepper.
4. 4. Wash the green beans thoroughly.
5. 5. Trim off the hard ends of the beans.
6. 6. Bring a large pot of salted water to a boil.
7. 7. Cook the beans for 8 minutes until tender-crisp.
8. 8. Drain the beans.
9. 9. Shock the beans immediately with cold water to preserve their color.
10. 10. Let the beans drain well.
11. 11. Peel the shallots.
12. 12. Chop the shallots into fine cubes.
13. 13. Strip the needles from the rosemary sprigs.
14. 14. Chop the rosemary needles finely as well.
15. 15. Heat oil in a large casserole dish.
16. 16. Sear the lamb rack on all sides until browned.
17. 17. Deglaze the meat with red wine.
18. 18. Stir in the broth and Grand Marnier.
19. 19. Let the meat simmer covered on low heat for 1 hour.
20. 20. Add the shallots 10 minutes before the end of the cooking time.
21. 21. Remove the lamb rack.
22. 22. Keep the meat warm.
23. 23. Season the sauce with rosemary, salt, and pepper.
24. 24. Remove the pot from the heat.
25. 25. Stir in the ice-cold butter until the sauce is creamy.
26. 26. Heat 2 tablespoons of butter in a pan.
27. 27. Toss the beans in it briefly to warm them through.
28. 28. Slice the lamb rack into individual cutlets.
29. 29. Arrange the meat pieces on plates.
30. 30. Add the beans and sauce.
31. 31. Garnish with the quartered figs.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 573
• Protein: 55 g · Fett/Fat: 27 g · Carbs: 17 g