Rack of Lamb with Minted Cannellini Beans & Feta

INGREDIENTS

2 x 4-pin racks of lamb
Oil and butter for pan searing
½ cup mint leaves, washed and finely diced
½ cup parsley, washed and finely diced
100 gms cooked cannellini beans (substitute canned if well drained and rinsed)
2 large golden shallots, finely diced
60 gms soft Persian feta
30 mls sherry vinaigrette


SERVES: 2

SERVING SUGGESTION
Served with char-grilled sour dough

WINE: Craggy Range Merlot '08

METHOD

Heat oven to 180 degrees. Season lamb racks and sear in a pan (with heatproof handle) in butter and oil and brown on all sides. Place pan in the oven for a further 6 – 8 minutes on a medium heat. Place cannellini beans, feta, herbs and shallots in a bowl. Toss together with a little vinaigrette just before serving. While lamb is resting, pour a little stock and wine (20 -30 mls each) in to the pan and allow to gently simmer for a minute or two.

TO MAKE PEA PURE
300 gms frozen peas
70 gms unsalted butter
S&P
METHOD
Blanche peas in boiling water for about 2 -3 minutes. Drain and place in a blender with butter and blend until smooth. If you wish you can also pass through a fine sieve. Season to taste serve warm.
To serve: place puree on the centre of a warm plate. Cut rack in half and place over the puree. Toss salad and ring around the meat. Pour pan juices over the lamb and serve immediately.