Serves:  4

Ingredients

• 2 racks of lamb, (3 ribs per person) French trimmed, with all the fat cut off
• Salt and freshly ground black pepper
• 1 small bulb garlic, its top sliced off to reveal the cloves
• Spritz olive oil
• 1 tbsp olive oil
• 2 courgettes, cut into thin strips lengthways
• 1 sprig rosemary
• 150g fine green beans, trimmed of their tops, leave the curly bottoms, they look pretty
• 2 x 300g cans of flageolet beans
• 2 tbsp low fat crème fraiche
• 2 tsp Dijon mustard
• A handful mint, finely chopped
• 1 tbsp plain flour
• 300ml fresh lamb stock, (or chicken if you cant find)
• 150ml white wine

METHOD

How to make roast rack of lamb with courgette, bean and flageolet salad

1. Heat the oven to 200°C. Pop the bulb of garlic in the oven spritzed with oil and sprinkled with a bit of salt.

2. Season the lamb with salt and pepper. Heat the oil in a roasting pan and brown the lamb all over for 5 minutes. Pop in the oven and bake for 12 minutes. Remove the lamb, cover with foil and leave to rest for 5-10 minutes.

3. To make the gravy, stir the flour into the pan and cook for 1 minute. Gradually pour in the wine and stock, whisking as you go. Bring to the boil and reduce until it becomes syrupy.

4. Heat a griddle pan on high, lay the courgettes on and cook for 5 minutes or until they are charred on both sides. You will have to do this in batches. Set aside. In a pan of boiling salted water add the beans and cook for 3 minutes. For the last minute of cooking add in the flageolet beans. Drain.

5. In a bowl mix together the garlic, crème fraiche and mustard with the mint and some salt and pepper. Stir through the veggies and lay on a large serving plate. Carve the rack into cutlets and lay neatly over the top. Serve with the gravy.