Rack Of Lamb with Romano Beans and Wild Garlic
Ingredients
- Ingredients
- 600 grams Rack of lamb (boneless, trimmed)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 onion
- 1 Tbsp butter
- 125 milliliters dry white wine
- 500 milliliters Whipped cream
- 2 handfuls Wild garlic
- 600 grams green Romano Beans
- white peppers
- 1 splash lemon juice
- freshly grated Nutmeg
- Wild garlic flower (for garnish)
Preparation steps
For the lamb: Preheat the oven to 100°C (approximately 210°F). Rinse the lamb, pat dry and season with salt and pepper. Heat 1-2 tablespoons oil in roasting pan and brown the meat on all sides. Transfer to the oven to roast for about 30 minutes.
For the sauce: Peel the onion, finely chop and sweat in the butter until translucent. Deglaze with the white wine and simmer over medium heat until reduce to about half the original volume. Pour in the cream and simmer until reduced to about half the original volume again, stirring often. Season with salt and pepper.
For the wild garlic and beans: Rinse the wild garlic and shake dry. Chiffonade some of the leaves and set aside for garnish. Rinse the beans, trim and cut into pieces. Cook the beans in boiling salted water for about 8 minutes, until al dente, then add to the cream sauce. Add the wild garlic and season with salt, pepper, lemon juice and nutmeg.
Slice the meat and arrange over the vegetables on serving plates. Garnish with the chiffonade wild garlic and the blossoms. Serve with fried potatoes, if desired.
