About this recipe:This is a great alternative roast for Christmas dinner or Sunday lunch. Racks of lambs are roasted with lavender, then served with sauteed chanterelles and green beans. Serve two lamb chops per person.
1kg green beans, top and tailed
2 racks lamb
2 shallots, finely chopped
400g chanterelle mushrooms
5 sprigs lavender
olive oil as needed
1 pinch fresh thyme
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 210 C / Gas 7.
Place the lavender inside two racks of lamb. Tie the 2 racks together with kitchen twine.
Brush the lamb with olive oil and roast for 40 minutes.
Meanwhile, cook the green beans for 10 minutes in boiling salted water. Drain.
Heat 1 tablespoon olive oil in a frying pan. Saute the shallots over medium heat for 5 minutes.
Add the chanterelles and saute until the pan is dry. Add the green beans and cook for a few minutes. Sprinkle with thyme.
Remove lamb from the oven. Cut off the twine and remove lavender. Cut the racks into individual chops. Serve with the green beans.
Chanterelle mushrooms and lavender can be purchased in speciality shops or online.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!