Free Healthy Recipe - Rack of Lamb with Butter Beans and Spring Vegies

Dairy free, Low carbohydrate, Low GI

A mid week meal or served at a dinner party, this meal is easy and quick and delicious. With the fat trimmed from the racks don't expect a golden crust on the surface, a small compromise to make for such a healthy dish.

2 cloves garlic, crushed
½ lemon juiced
1 tbsp olive oil
2 sprigs rosemary
2 racks lamb, (allow three cutlets per person)
1 bunch baby carrots
1 tin butter beans, drained
1 cup peas, shelled
½ bunch mint, roughly torn

Heat the oven to 220 degrees Celsius.

Combine the garlic, lemon juice, oil and rosemary and rub over the lamb. Place the racks in the oven on a roasting rack and roast for approx 25 - 30 minutes (medium). Remove it from the oven and set aside to rest.
While the meat is resting, heat the stock and balsamic vinegar in a pan. Add the carrots and cover tightly with a lid to cook for 5 - 6 minutes. Remove the cover and add the butter beans, peas and mint and cook for a further 4 minutes.
Serve 3 racks per person over the bean and carrot mix.

Note : a 150g serving of trim lamb provides 69% recommended daily intake of B12, 41% iron and 39% zinc.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 30 mins
Ready in: 50 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1684 kj
Calories 402 kcal
Fat 17.4 g
Saturated Fat 7.1 g
Total Carbohydrate 15.6 g
Total Protein 41.2 g
Fibre 9.5 g

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