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JAX RACK OF LAMB

Prep/Cooking Time: 15-30 Minutes

Ingredients

• 4 bone rack of Lamb
• 80 green beans
• 20g butter
• 30g sundried-tomato-pesto
• 1 piece dauphinoise-gratin
• salt
• pepper
• olive oil

Instructions

• Take the rack of lamb and coat with olive oil
• Season well with salt and pepper
• Place on the char-grill to color and mark
• Place in the oven to cook through till correct temp is achieved 
• Place the Dauphinoise gratin in the oven for the same amount of time as the lamb
• Once the lamb is cooked remove from the oven and leave to rest
• Once the green beans have been topped and tailed drop into heavily seasoned boiling water
• Cook till "to the bite" then remove and place in a pan with the butter
• Season the beans to taste
• Plate the gratin and the green beans then slice the lamb into cutlets and arrange on top
• Finish with a spoon of the sundried tomato pesto on the top and a drizzle around the plate
• Serve immediately