Rack of lamb with flageolet beans and herbs

Serves 4

Ingredients:

8-bone rack of lamb, trimmed

1⁄2 tbsp olive oil

a few rosemary sprigs, leaves finely chopped

sea salt and freshly ground black pepper

2/3 cup hot vegetable stock

1 tsp red currant jelly

14oz (400g) can flageolet beans, rinsed and drained

handful of fresh mint leaves, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Rub the rack of lamb all over with the oil, sprinkle with the rosemary, and season well with salt and pepper. Place the rack in a roasting pan and roast for 30–40 minutes, or until it reaches the desired doneness.

2 Remove the lamb and keep warm while you prepare the beans. Place the roasting pan over medium to high heat, add the stock, and bring to a boil. Reduce to a simmer, stir in the jelly until dissolved, then add the beans, and simmer gently, stirring, for 5 minutes. Remove from the heat and stir in the mint leaves.

3 Slice the rack into 8 rib chops and serve with the beans and some sliced crusty bread.

Rack of lamb with flageolet beans and herbs