Lamb Racks with Beetroot Salad, Rice and Green Beans
Lamb racks are browned in a pan then roasted with thyme and garlic. Served sliced with a warm beetroot salad with a yoghurt and tahini dressing, with steamed rice and green beans on the side.
Preheat the oven to 200°C
Use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork. Cover and reserve.
Meanwhile, heat a small frying pan over moderate heat and add the kasha.
Toast until slightly darker in colour.
Remove and cool. Reserve.
Put the yoghurt, tahini and lemon juice in a large bowl and mix well. Taste and season. Reserve.
Put the lamb racks, oil, thyme and garlic into a large bowl and toss so everything is evenly distributed
Heat a frying pan over high heat add the lamb, oil, thyme and garlic and brown the lamb.
Place in the oven for 15 minutes then remove, place on a plate, loosely cover with foil and rest for 5 minutes in a warm place.
Drop the beans into a saucepan of boiling water for 3 minutes, drain well.
Heat the beetroot until warm in the microwave or in a bowl over a saucepan of simmering water.
Add the beetroot, spring onion and half of the kasha to the yoghurt mixture.
Mix, taste and season.
Slice the lamb racks into double cutlets
Serve the lamb on the rice with the beans on the side. Serve some of the beetroot salad on the lamb and sprinkle the coriander and remaining kasha on top.
250g Jasmine rice
150ml Plain unsweetened yoghurt
15ml Lemon juice
400g (2 x 4 bone racks) Gourmet lamb racks
30ml Extra virgin olive oil
2 Large sprigs of thyme
1 Large clove garlic, squashed
150g Green beans, stalk ends cut off
250g Cooked baby beets, diced 2cm
1 Spring onion, thinly sliced