Ingredients for Zesty Pesto Beans with Dinosaur Kale and a rack of lamb
- small rack of lamb, fat scored (optional)
- 3 tbsps olive oil
- freshly ground black pepper
- pinch salt
- 1 sprig (3 g) rosemary
- 150 g tomatoes on the vine
- 3 sprigs (7 g) fresh oregano or 1 tbsp dried oregano
- 1 small onion, finely chopped
- 1 clove garlic, chopped
- 450 g cooked cannellini (white kidney) beans
- 3 tbsps pesto
- 150 ml vegetable stock
- 75 mls wine (optional)
- 4 tbsps crème fraiche (vegan versions are available)
- 50 g cavolo nero, large stalks removed and chopped
Cooking Instructions for making Zesty Pesto Beans with Dinosaur Kale and a rack of lamb
Preheat the oven to 180°C fan.
If not adding lamb, go to step 3. Brush the lamb with a little oil and season with black pepper and a pinch of salt. Heat an oven proof pan over a high heat, add the rack and brown on the meat side for 3 minutes then turn over and brown on the other side for 1 minute. Turn and sear the ends for a minute so they have some colour. Place the rosemary sprig on top and place in the oven and roast 8-10 minutes for pink, 15-17 for medium. Cover with foil and allow to rest.
Place the tomatoes on a baking tray, season, add the oregano and a drizzle of oil. Place in the oven for 15 minutes.
Heat 1 tablespoon of oil in a pan and cook the onion for 5 minutes on low heat until soft but not coloured, adding the garlic for the last minute. Stir in the cannellini beans, pesto, stock and wine (if adding).
Cook for 10 minutes, adding the crème fraiche for the last minute to warm through. Remove the oregano leaves from the tomatoes and crumble into the sauce.
Steam the cavolo nero for 5 minutes. Carve the lamb into cutlets.
Place a spoon of the pesto cannellini on each plate. Top with the cavolo nero, lamb cutlets and vine tomatoes and pour over any lamb juices.
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