Lamb racks with mint salsa and bean puree

Ingredients:

• Lamb racks
• Olive oil
• A bunch of fresh mint leaves
• 1 tbsp capers
• 1 tbsp reduced fat mayonnaise
• 2 spring onions finely chopped
• 200g cannellini beans
• 2 x 3 cloves garlic
• Juice of 1 lemon
• 2 x bunch of fresh thyme
• Salt and pepper

Directions:

• Put the mint,1 tbsp oil, mayonnaise, capers and spring onions in a food blender until finely chopped, season with pepper and set aside.
• Rub the lamb with thyme and garlic. Sprinkle with freshly ground black pepper.
• Preheat oven to 200° C, place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
• Cook for 20-25 minutes (depending on the size of the lamb rack). Remove from oven, cover with foil and let rest for 5-10 minutes.
• In the meantime, heat 1 tbsp olive oil in a saucepan and fry 3 gloves garlic for 1 min. Add the beans, lemon juice, one bunch of thyme and 2 tbls of water, heat through, stirring. Move the bean mix to a food blender and blend until smooth, season.
• Cut lamb chops away from the rack by slicing between the bones. Serve 4 chops per person next to a large spoon of mint salsa and bean puree.

Calories: 450

Serves: 2

Time: 55 minutes