Christmas Roast lamb

Christmas Roast lamb (serves 4)


  • 4 3 bone lamb rack
  • 8 large baby potato
  • 200g fresh peas
  • 200g zucchini cut dice size
  • 1can cannellini beans strained
  • 200ml readymade arrabiata sauce
  • 100g olive tapenade
  • 50g rosemary
  • 50ml red wine
  • 1tsp flour
  • Salt and Pepper

Plan of action

  • Place the potatoes in a small pot of water to cook +- 15 min. cool them off and cut off the tips on each end
  • Cut two bones off each of the lamb racks and season the racks with salt and cracked black pepper.
  • Seal the racks in a hot pan on the stove, once sealed on all sides add the baby potatoes and rosemary. Cook in the oven for 10 min on 180 degrees for medium. Remove from the pan,   leave to cool slightly.
  • Put the lamb pan on the heat add the red wine, let simmer for a min and add the flour to mix a slightly thick sauce
  • In a pan sauté the zucchini for 3 min tossing constantly then add the strained cannellini beans and the arrabiata sauce
  • Toss the peas in hot butter in a pan for 3 min just to warm and give a lite seasoning of salt and cracked pepper

On a plate spoon the olive tapenade, and in your own style place nicely the bean and zucchini stew, place the peas roasted baby potatoes and pieces of lamb rack, then the final touch is to spoon over the red wine gravy.


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