Serves : 4-6
Ingredients:
= 2 loin squares, each of 6 ribs
= 60 gr butter
= 125 ml dry white wine
= Salt and pepper
= 1 large onion, chopped
= 1 clove garlic, crushed
= 1 medium carrot, chopped
= 2x310 gr cans cannellini (butter) beans
= 125 ml chicken stock
= 65 ml ream
1. Have your butcher prepare the loins into racks o lamb by trimming rib tops to the bone for 5cm and sawing through the chine bone to separate into 2-3 portions for each rack.
2. Cut the meat side in a diamond pattern and brush with 2 tbsps melted butter, place in a baking pan and over bone tips with foil.
3. Cook in a moderate oven for 30 minutes, brush meat with half the wine, sprinkle with salt and pepper and cook a further ±30 minutes.
4. Meanwhile, melt remaining butter in a pan, add onion and sauté until transparent, add garlic and carrot, cover and cook very low heat for ±10 minutes, shaking pan occasionally.
5. Add beans with the liquid, stock and remaining wine and bring to the boil, reduce heat, cover and simmer for ±10 minutes.
6. Stir in cream and heat, but do not boil, then serve with the lamb racks, cut into serving pieces.
Oven : 180ºC
Ingredients:
= 2 loin squares, each of 6 ribs
= 60 gr butter
= 125 ml dry white wine
= Salt and pepper
= 1 large onion, chopped
= 1 clove garlic, crushed
= 1 medium carrot, chopped
= 2x310 gr cans cannellini (butter) beans
= 125 ml chicken stock
= 65 ml ream
1. Have your butcher prepare the loins into racks o lamb by trimming rib tops to the bone for 5cm and sawing through the chine bone to separate into 2-3 portions for each rack.
2. Cut the meat side in a diamond pattern and brush with 2 tbsps melted butter, place in a baking pan and over bone tips with foil.
3. Cook in a moderate oven for 30 minutes, brush meat with half the wine, sprinkle with salt and pepper and cook a further ±30 minutes.
4. Meanwhile, melt remaining butter in a pan, add onion and sauté until transparent, add garlic and carrot, cover and cook very low heat for ±10 minutes, shaking pan occasionally.
5. Add beans with the liquid, stock and remaining wine and bring to the boil, reduce heat, cover and simmer for ±10 minutes.
6. Stir in cream and heat, but do not boil, then serve with the lamb racks, cut into serving pieces.
Oven : 180ºC
